Chop the gelatine and hydrate in 68 g water. Once hydrated, use a bain-marie to completely dissolve the gelatine.
Stir the sugar, glucose syrup, water and the crushed berries together in a saucepan and heat to 115 C.
Remove from the heat and stir until it cools to 100 C. Add the dissolved gelatine and stir quickly.
Put the mixture into moulds.
Allow to dry in a cool place, with low humidity, for 48 hours. Remove carefully after 24 hours and allow to dry for another 24 hours.