Soak the gelatine for 10 mins in enough
cold water to cover the leaves. Bring the
milk and 50g sugar slowly to the boil,
gently stirring to dissolve the sugar.
Remove from the heat and stir in the
vanilla extract or rosewater. Remove
gelatine from soaking water, squeeze
out water, then stir into the milk until
it has dissolved. Pour the jellies into
4 x 150ml moulds, cups or ramekins.
Cool, then chill until set, about 3 hrs.
Halve and stone the apricots, then cut
each half into 4. Put in a pan with the
apple juice and 2 tbsp sugar, then bring
to a simmer. Gently cook for about 5 mins
until the apricots are tender, but not
pulpy. Remove from the heat, stir
in the raspberries, then leave to cool.
Turn the jellies out onto 4 plates,
then spoon compote around the edge.