Heart-Shaped Raspberry Jelly with Lime and Coconut
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Rinse the raspberries and place in a saucepan along with the cherry juice, sugar, vanilla sugar and lime juice. Bring to a simmer and cook until the raspberries soften. Puree and stir in the coconut liqueur. Squeeze the excess moisture from the gelatin sheets and stir into the hot puree until dissolved. Pour into 4 150 ml (approximately 1/2 cup) heart-shaped ramekins. Allow to cool. Refrigerate until set, about 3 hours.
Before serving, stir the lemon zest with the coconut in a bowl. Sprinkle on serving plates.
Remove the ramekins from the refrigerator and gently invert to remove the heart jelly from the ramekins. Use a palette knife to transfer to the dessert plates.
Serve with fresh raspberries and mint if desired.