Rose Cream & Raspberry Jellies

Ingredients

• 135g pack raspberry jelly
• 500ml double cream
• 1 tsp rosewater
• 12 raspberries, halved
• drizzle of clear honey
• small handful mint leaves
• 1 tbsp pistachio, chopped

Preparation

Makes 6

1. Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.
2. Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.