Chai Tea Jelly (Jello) With Raspberries - cooking recipe

Ingredients

2 tablespoons boiling water
2 teaspoons gelatin powder
400 ml low-fat milk
2 chai tea teabags
2 teaspoons sugar (or granulated sugar substitute)
40 g raspberries (1/3 cup fresh or defrosted frozen)
1 tablespoon mint (small leaves)

Preparation

Put water in a small heatproof bowl and sprinkle the gelatine powder over and stir until dissolved and set aside.
Put milk in a small saucepan and bring to a simmer over a medium heat.
Remove pan from the heat and add tea bags and jiggle and cover and set aside for 5 minutes to steep and then remove tea bags.
Add gelatine mixture to milk mixture and stir until combines and then pour into dishes and put in the fridge for 4 hours or until set.
Top the jellies with raspberries and mint leaves to serve.