LIME & MINT JELLY WITH ALMOND-VANILLA MACAROONS & CREAM

500ml water 400ml Rose’s lime juice cordial 200g caster sugar 8 limes 8-10 leaves gelatine A small bunch of fresh mint Lemon verbena leaves (optional) a little into each of your moulds, and sprinkle in some lime zest, hand-torn mint (using a knife may discolour the leaves) and verbena, if using. Refrigerate until set, then repeat the process and chill until set once again. Do this as many times as it takes to fill the jelly moulds, then cover the tray carefully with clingfilm and leave the jellies to set up fully while you make the macaroons. Heat the oven to 180ºC / Gas 4. In a bowl, mix together the ground almonds, the sugar and the flour. Lightly whisk the egg whites with the vanilla essence and mix into the almond mixture. Beat for a couple of minutes, then leave for 5 minutes to incorporate. Quickly beat again, then spoon or pipe onto your rice paper sheets, spacing them well apart, as they will spread a bit. Bake for about 20 minutes, until they take on a nice deep golden colour. Cool on a wire rack before removing from the tray. Trim away the rice paper from each macaroon, leaving the base intact. Store in an airtight container until you’re ready to serve. To finish, whip the cream until just holding a soft peak. To assemble the dish, dip each jelly in a bowl of hot water to loosen it, and place a plate over each jelly. Invert quickly, and shake to release the jelly. Wipe the plate clean, and serve a dollop of cream to one side, along with a couple of macaroons. Garnish with a little fresh mint.