These grown-up, fruit-filled jellies are a delicious and elegant after dinner treat. Made with a sweet raspberry, lemon juice and rose water syrup, they taste every bit as good as they look. Put the gelatine in a bowl of cold water and set aside to soak. Meanwhile, put 400g (13oz) raspberries and the sugar in a pan. Add 300ml (1/2pt) water and warm over a low heat for 5-10 minutes, stirring occasionally, until the sugar has dissolved and the fruit has broken down. Remove from the heat. Push the fruit and liquid through a fine sieve into a measuring jug, then top up with warm water from the kettle to 600ml (1pt). Add the lemon juice and rose-water. Squeeze out the water from the gelatine and whisk into the jelly mixture until dissolved. Divide the liquid and remaining raspberries (reserving 6 to decorate) among 6 jelly moulds. Chill for 4-6 hours, until set. Turn out the jellies onto serving plates. Garnish with the mint and reserved berries. Serve with whipped cream, if you like. See more Summer dessert recipes Textingredients Email recipe details Print recipe