Raspberries with violet and oatmeal

by Adam Stokes
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Ingredients

Fruit & Vegetables

  • 1.75kg raspberries
  • 250g of raspberries

Store Cupboard

  • caster sugar to taste
  • 1 bronze gelatine leaf, soaked in cold water
  • 70g of caster sugar
  • 125g of Isomalt sugar

Speciality Ingredients

  • violet essence to taste
  • 25g of glucose
  • viola flowers
  • freeze-dried raspberries

Dairy

  • 500g of double cream

Cereals, Grains & Pasta

  • 50g of oatmeal