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.
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