Soften the gelatine leaves in a bowl of cold water.
Place the water, sugar, mint leaves and lime juice in a saucepan and bring to the boil. Add the gelatine leaves to the pan, stir to dissolve and then pass through a sieve. Add the rum to the mixture and then place in a siphon. Chill until the liquid forms a gel and then charge with a gas canister.
Place the water and sugar in a saucepan and bring to the boil. Reduce to a syrup. Add the raspberry puree and the agar-agar to the pan and bring back to the boil. Cook for 3 minutes, whisking all the time. Pour into a baking tray and chill for 10 minutes. Once set, turn the jelly out of the baking dish and cut into 1cm cubes.
Make the fruit skewers by altnernating fresh raspberries and jelly cubes on a wooden skewer.
Use the siphon to fill glasses with the mojito emulsion in a glass and place a raspberry skewer on top. Serve immediately.
«Vary the flavour of the jelly by using different fruit purees.»