Soak the gelatin in cold water for a few minutes, then drain. Pour 100ml of boiling water over the gelatin and stir to fully dissolve. Allow to cool for a couple of minutes, then stir in the elderflower cordial and 250ml of cold water. (I always wet the inside of the jelly mould if I’m planning on turning the jellies out afterwards before I add the jelly mixture) Divide the raspberries into glasses or ramekins or a large glass bowl and pour over the liquid.

Cover and put in the fridge to set for at least 4 hours-it works best if left overnight. (If you want the berries to be suspended in the jellies pour 1/3 of the mixture into the moulds and set in the fridge, then add the berries so they lie on top of the set layer and pour over the reminding mixture)

To remove from the mould, if using, dip the bottom briefly into a bowl of hot water, cover with a slightly larger plate and with one confident movement, invert the mould so that the jelly lands neatly onto the plate. Serve the jelly with the cream or ice cream.