Cook raspberry, 450g water and caster sugar in a small sauce pan and bring it to boil. Keep whisk it while cooking to help sugar and raspberry dissolve.

Soften gelatine in cold water. Add milk and double cream into step 1 and bring it to boil again.

Turn off the gas and add gelatine into step 2 and keep whisk it to help to mix evenly.

Mix potato starch and water evenly and add it into step 3.

Pour the mixture from step 4. Into a long rectangle shape baking tray with baking paper in it. (Baking paper helps us to take out the snowflake cake easier later.) Put the snowflake cake into your fridge for 1 or 2 hours to help it form. Cover the snowflake cake with coconut powder and it’s ready to serve.