Boil apple juice with Riesling and simple syrup.

Remove from heat and let cool for half an hour.

Mix in raspberries with an immersion blender and then sieve through cheesecloth without pressing, so that only clear juice comes through.

Warm about 200ml of this juice.

Add cold water to the gelatin, remove excess water, and dissolve in the warm juice.

Add to the rest of the juice with the amaretto.

Chill the single serving molds.

Stem and wash the berries and mix together.

Fill the forms with the cool, but still liquid, gelatin, just to cover the bottom.

Put a bit of the berry mixture into each.

Let stiffen in the refrigerator, and then fill more with gelatin and berries and let stiffen again.

Repeat until you have used all of the berries and gelatin.

Let cool for 4 hours.

Before serving, set the molds briefly in hot water and release the gelatin.