Bloom the gelatin by stirring it into 1/3 cup cold water until dissolved. Let it sit for 5 minutes; it will expand and become ‘rubbery’.
Heat the raspberries and rice malt syrup in a small saucepan until it’s almost boiling and the fruit has softened.
Turn off the heat and add the bloomed gelatin (break the large blob into little blobby bits) and stir until dissolved, then use a stick blender to puree.
Pour into molds or a 10 x 15 cm square glass dish (or similarly sized plastic one – you can also use a lunchbox). Place in the fridge to set for 1 hour. Cut into squares, if you haven't used molds. Store in the fridge in an airtight container for up to 1 week.