- 135 g pkt Hartley's raspberry jelly
- 125 ml double cream
You'll also need
- 2 x 350ml jelly moulds
Place the raspberry jelly cubes in a measuring jug, add 225ml just boiled water and stir until the jelly has fully melted. You will have about 300ml liquid. Pour half into another measuring jug. Set one jug aside and top the remaining jug up to 275ml with cold water, divide the more diluted mix between the two jelly moulds and chill for 4 hours until fully set.
When the first layer has set, top the reserved jelly up to 300ml with double cream – if it has started to set, heat in the microwave for 20-30 seconds; when it is at room temperature, add the cream. Divide the creamy jelly mix between the two jelly moulds on top of the first layer. Chill for a further 2 hours.
Dip the base of the jelly moulds in a bowl of hot water for 10-15 seconds to loosen. Invert and serve.