Hands-on time 15min, plus chilling. Cooking time about 5min. Serves 6

♦  55og (l’/Ub) frozen raspberries, partially thawed

♦  4 sheets leaf gelatine

♦  300ml (У2 pint) undiluted elderflower cordial

♦  2tbsp framboise liqueur (optional)

♦  142ml carton double cream

♦  Toasted flaked almonds to decorate

1 Set aside l25g (4oz) of the best-looking raspberries and put them back in the freezer. Whiz remainder in a food processor, then use a wooden spoon to push them through a sieve into a bowl to remove seeds. Soak the gelatine in 200ml (7fl oz) cold water for 5min.

2 Add the cordial and framboise liqueur, if using, to the raspberry puree and tip into a pan. Warm gently for 5min.

3 Remove raspberry mixture from the heat. Squeeze excess moisture from gelatine and stir into the mixture until the gelatine has completely dissolved. Divide the frozen reserved raspberries among six tall 150ml QA pint) glasses, then pour in thejelly. Chill overnight until set.

4 Before serving, take the jellies out of the fridge for lomin to come up to room temperature. Lightly whip the cream and dollop a little on top of each jelly and decorate with flaked almonds to serve. PER SERVING 238cals, l4g fat (8g saturates), l7g carbs (l7g total sugars)

FREEZE AHEAD Make the jellies in freezerproof glasses to the end of step 3 up to one month ahead. Cover and freeze. To use, thaw at cool room temperature for 2Vzhr or overnight in the fridge. Complete the recipe.