For 10 people
Soak the gelatin leaves in cold water for 10 minutes.
In a saucepan, heat the raspberries with the sugar and lemon juice until boiling.
Blend the mixture then pass it through a sieve to remove the seeds.
Squeeze out the gelatin and add it to the hot coulis.
Pour the mixture into individual molds.
Refrigerate for at least 4 hours until the jelly sets.
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