Insert Butterfly, place sugar, gelatin and water into Thermomix bowl. Cook 22 min/100ºC/speed 2/spatter guard.
Remove lid from Thermomix and dry upper edges of bowl with paper towel. Allow uncovered liquid to cool to room temperature until a very thick syrup consistency and almost at setting stage.
Add vanilla bean paste and lemon oil
Replace Thermomix Bowl and lid – leave MC off. Whip syrup 20 min/speed 3 until thickened.
Pour into well oiled moulds or tray and dollop the raspberry powder on top, then swirl through so it makes a marbled pattern.
Dust with sieved cornflour/icing sugar mix after unmoulding and cutting. Use a clean knife for each cut.