Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve.
Gently warm the dairy free cream in a small pan, then remove from the heat and pour in the jelly mixture.
Stir in the rose water, then tip the mixture back into your jug.
Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.
Remove the jellies from the fridge about 20 mins before serving.
Divide the raspberries between them, then add a drizzle of glucose syrup and a few mint leaves.
Recipe from Good Food magazine
135g pack raspberry jelly
500ml dairy free cream (We used Soya)
1 tsp rosewater
12 raspberries, halved
drizzle of glucose syrup
small handful mint leaves