Ingredients

· 200g fresh raspberries

· 1 cup cranberry juice

· 2tbsp caster sugar

· 4tbsp water

· 3tsp gelatin

· 2tsp rosewater

· 2tbsp reduced-fat cream

Method

Blend or process 150g of the raspberries until smooth. Stir cranberry juice, sugar and raspberry purée in medium saucepan over medium heat until sugar dissolves. Strain mixture through muslin-lined sieve and discard solids. Place the water in a small heatproof jug and sprinkle over gelatin. Stand jug in small saucepan of simmering water, stirring until gelatin dissolves. Stir rosewater and gelatin mixture into strained raspberry mixture. Rinse the inside of four ½-cup moulds with water, divide raspberry mixture among wet moulds, cover and refrigerate overnight. Wipe outside of moulds with a hot cloth and turn jellies onto serving plates. Serve with cream and remaining raspberries.