My recipe:

For the jelly:

4 sheets leaf gelatin
600 ml whole milk
50 g (1.75 oz) caster sugar
2 tsp vanilla extract

Soak the leaf gelatin for ten minutes in enough cold water to cover the sheets. Add the whole milk to a pan with the caster sugar and gently cook until the sugar has dissolved. Remove the mixture from the heat and transfer to a measuring jug. In the measuring jug, add the vanilla extract and stir until combined. Remove the leaf gelatin from the cold water and squeeze out the water before adding to the jelly mixture. Pour the mixture into four pudding moulds and add any excess mixture to an empty bowl. After the mixture has cooled, leave them for three hours in the fridge to set.

For the compote:

4 apricots
3 tbsp apple juice
2 tbsp caster sugar
100 g (3.5 oz) raspberries

Halve and stone the apricots, then cut each half into four. Add the apricots to a pan with the apple juice and simmer for approximately five minutes or until the apricot is tender, but not pulpy. Once the apricots have finished cooking, transfer to a measuring jug then combine with the raspberries. Leave to cool until serving.