Raspberry Jelly

For the kelly, rinse the raspberries and marinate with sugar and lemon for 1 hour. Soak the gelatin in cold water. Puree the raspberries then pour through a sieve and fill with the apple juice. Dissolve the gelatin in the water, mix with a little raspberry sauce, then fold into the whole sauce. Stir over a cold water bath, until the liquid begins to gel. Pour into four ramekins, fill and let set for a minimum of 4 hours in the refrigerator.

For the custard, cut vanilla bean and heat it with the cream and milk. Remove vanilla bean pod. Beat egg yolks and sugar until fluffy, add to the hot cream mixture gradually and stir with a whisk until it forms a thick cream.