Separate the jelly into cubes and place in a jug, add 1/4 pint (150ml) boiling water and stir until dissolved. Make up to 1/2 pint (285ml) with cold water. Put in fridge while you make the vanilla cream.
To make the creamy layer, pour the contents of the sachet into a bowl, add 300ml boiling water and stir until dissolved. Add the cream and vanilla and mix well.
Pour creamy layer into serving glass.
Put in the fridge to set.
When creamy layer has set, add raspberries to the glass.
When the Raspberry Jelly is beginning to set (clinging to the sides) pour over the raspberries.
Put in the fridge to set. Decorate with fresh raspberries and mint.
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Separate the jelly into cubes and place in a jug, add 1/4 pint (150ml) boiling water and stir until dissolved. Make up to 1/2 pint (285ml) with cold water. Put in fridge while you make the vanilla cream.
To make the creamy layer, pour the contents of the sachet into a bowl, add 300ml boiling water and stir until dissolved. Add the cream and vanilla and mix well.
Pour creamy layer into serving glass.
Put in the fridge to set.
When creamy layer has set, add raspberries to the glass.
When the Raspberry Jelly is beginning to set (clinging to the sides) pour over the raspberries.
Put in the fridge to set. Decorate with fresh raspberries and mint.
