2-3 fresh mint sprigs
400g/14oz raspberries
4-5 ripe strawberries, halved
1 pack raspberry jelly
150g/5½oz plain flour
100g/3½oz caster sugar
150g/5½oz caster sugar, plus extra for dusting
6 sheets leaf gelatine, soaked in cold water for 5 minutes, drained
25g/1oz icing sugar
1½ tsp vanilla bean paste
300ml/10½fl oz double cream
8 free-range eggs
3 free-range egg yolks
150ml/5fl oz milk
150g/5½oz raspberry jam