Elderflower and raspberry jelly

Method

1. Line a 900ml loaf tin with cling film and set aside. Soak four sheets of gelatine in cold water for 5 minutes or until softened.
2. Meanwhile, put the cordial in a pan with 150ml water and warm gently. Remove from heat and stir through gelatine until dissolved. Top up with 200ml cold water and set aside to cool completely. When cool, transfer to the loaf tin and scatter over 100g of the raspberries. Chill for 2 hours or until set.
3. While the elderflower jelly is chilling, make the raspberry layer. Soak the remaining gelatine leaves in cold water for 5 minutes or until softened. Put the remaining raspberries into a pan with 250ml water and sugar. Heat gently until the sugar is dissolved, bring to the boil and bubble for 5 minutes. Mash the raspberries until completely broken down, stir through the gelatine until dissolved and set aside until elderflower layer is set.
4. Carefully pour the raspberry mixture over the elderflower and chill until completely set – about 5 hours. To serve, invert the jelly onto a plate, peel off the clingfilm and serve in slices with frozen yoghurt.

Top tip: make sure you leave the jelly mixture to cool and set fully before pouring the raspberry layer into the tin otherwise your two layers will merge into one.