Cook the jelly according to the instructions with 3 tablespoons of sugar, but with 400 ml of water. Third the jelly. Distribute 1/3 evenly between 3 tall drinking glasses and let set in the refrigerator. Let the rest of the jelly set as well.
Puree the raspberries, strain them through a sieve and then mix with the second third of the set jelly. Now pour the raspberry mix onto the set jelly so that the glasses are 2/3 full. Now chill again.
Then mix the rest of the jelly with 125 g of whipped cream and pour into the glasses. It can be garnished with fruit if you like.
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