TO PREPARE THE RASPBERRY JELLY:

Soak the gelatine leaves for 15 minutes in cold water to soften.

Using a hand blender, blend the raspberries and sugar to a purée. Strain the purée to remove the pips. Heat a quarter of the purée to 45ºC. Drain and dry the gelatine and add to the hot purée. Stir and add the rest of the raspberry purée.

Pour it into a gratin dish lined with cling film to a depth of 4mm. Allow to cool for 1 hour at room temperature then put the dish in the freezer for 2 hours. Turn out the jelly and cut it into 1.5cm squares. Return the jelly squares to the freezer.

FOR THE COLOURED SUGAR:

Preheat the oven to 60 ºC. Mix the sugar with a few drops of food colouring and stir it with a spoon. Spread out the coloured sugar on a baking tray. Put the tray in the oven and dry the sugar for 30 minutes. Alternatively if you use powdered food colouring you don't need to dry the sugar out in the oven.

FOR THE SHELLS:

Grind the icing sugar and ground almonds in a food processor and sift together the icing sugar and ground almonds into a large bowl. Stir the food colouring into the first portion of egg whites and pour them over the mixture of icing sugar and ground almonds, but do not stir.

Bring the water and sugar to boil at 118 ºC. Start whisking the second portion of egg whites to soft peaks. When the sugar reaches 118ºC, pour it over the egg whites. Whisk and allow the meringue to cool down to 50 ºC, then fold it into the almond-icing sugar mixture. Spoon the batter into a piping bag fitted with a plain nozzle.

Pipe rounds of batter about 3.5 cm in diameter, spacing them 2 cm apart on baking trays lined with baking parchment. Rap the baking trays on the work surface covered with a kitchen cloth. Sprinkle every other row with pinches of coloured sugar or ruby glitter. Leave the shells to stand for at least 30 minutes until they form a skin.

Preheat the fan oven to 180 ºC then put the trays in the oven. Bake for 12 minutes, leave to cool completely before removing the macarons from the paper.

FOR THE LYCHEE AND ROSE GANACHE:

Drain the lychees. Blend then strain them to obtain a fine purée. You will need 100g purée.

Bring the cream and lychee purée to the boil. Pour it over the chocolate a little at a time until you get the desired consistency (quite thick), not all of the puree may be needed. Add the rose essence and stir.

Pour the ganache into a gratin dish and press cling film over the surface of the ganache. Set aside in the fridge for the ganache to thicken.

TO ASSEMBLE:

Spoon the ganache into a piping bag fitted with a plain nozzle. Pipe a mound of ganache on to half the shells. Lightly press a square of frozen jelly into the centre and finish with a dot of ganache. Top with the remaining shells.

Store the macarons for 24 hours in the fridge and bring back out at the point of serving.