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Rose Cream & Raspberry Jellies

 135 g pack raspberry jelly
 500 ml double cream
 1 tsp rosewater
 12 raspberries halved
 1 tbsp pistachio chopped

Break the jelly cubes into a jug; pour over 100 ml 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, and then tip the mixture back into your jug. Divide the jelly between six small glasses and chill for two hours or until set. Remove the jellies from the fridge about 20 minutes before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each and serve.