Place the gelatine in a bowl of water and set aside for 10 minutes. Drain and gently squeeze dry. Heat the apple juice in a pan. Add the gelatine leaves and stir until dissolved. Do not allow the mixture to boil. Divide the raspberries and place them in the bottom of 4 martini glasses or similar. Pour the gelatine mixture over the top, level with the top of the fruit. Leave to cool then chill for at least 3 hours. Retain the gelatine mixture, keeping it at room temperature. When set, repeat the process with the blueberries then the kiwi.