Strawberry & raspberry jelly with rosewater cream

Ingredients of Strawberry & raspberry jelly with rosewater cream
1/2 cup (110g) caster sugar
100g strawberries, hulled, roughly chopped
60g raspberries
2 tsp (7g) powdered gelatine
1 tbs strawberry liqueur (or to taste), plus 1 tbs extra (optional)
1/2 cup (125ml) thin cream
2 tsp icing sugar, sifted
2 tsp rosewater*
Mixed berries, to serve

Preparation of Strawberry & raspberry jelly with rosewater cream
1.Combine the caster sugar, strawberries, raspberries and 1 tablespoon water in a small saucepan and stir over low heat, without boiling, for 5 minutes or until sugar dissolves and raspberries break down. Remove from heat.

2.Place 1/2 cup (125ml) boiling water in a bowl and sprinkle over the gelatine, then stir rapidly until gelatine dissolves completely. Add the gelatine mixture and liqueur to berry mixture, then strain mixture through a fine sieve placed over a jug (do not press down on solids). Refrigerate for 30 minutes or until chilled.

3.Rinse two 100ml-capacity, 8cm heart-shaped moulds in cold water and place on a small tray. Pour berry mixture into moulds, cover and refrigerate for 6 hours or overnight.

4.Whisk cream and icing sugar in a small bowl until lightly whipped. Stir in the rosewater and extra liqueur, if using.To serve, dip the jelly moulds into hot water for 2-3 seconds, turn out the jellies onto plates and serve with the rosewater cream and mixed berries.

Notes and Tips for Strawberry & raspberry jelly with rosewater cream
*Rosewater is from Middle Eastern food shops and selected supermarkets.