Method

Soak the gelatine in some cold water

Put the raspberries in a pan with a sprinkling of caster sugar and heat to somewhere near medium. It’s like magic; the sugar acts like salt would pulling the juice out in the heat and you quickly end up with a sweet raspberry pulp. Pass it through a sieve to get the seeds out and return it to the pan keeping it warm on the medium heat

Squeeze the water from the gelatine and stir it into the raspberry jus. When it has dissolved (it takes seconds) add the rose water and a glass and a half of prosecco and give it a quick stir

Put a few raspberries in the bottom of 4 bowls and cover with the jelly mix

Put them on a tray in the fridge to set

Whisk the egg yolks with the caster sugar, vanilla and cornflower until you have a smooth paste in a large bowl

Heat the milk and cream – don’t boil it but get it hot

Slowly pour the milk/cream into the mixture whisking as you do

You’ll have a smooth and fairly thin custard

Wipe the pan clean and put the mixture back in

Heat it stirring with a wooden spoon. It will suddenly thicken after a while

Take it of the heat and pour into a bowl to cool. When it’s fairly cool pour it onto the jelly which should by now be set

Put it back in the fridge to set

Just whip it with a few drops of vanilla extract and spread or pipe it onto the custard (when it’s set)

That’s it!