Rose cream & raspberry jellies

• raspberry g

  jelly

• double cream↗500ml ml
• rosewater1 tsp tsp
• raspberries↗12

  halved

• clear honey
• mint↗

  leaves

• pistachio↗1 tbsp tbsp

  chopped

Step-by-step instructions

1. 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. 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.