Pistachio and Rose Jellies

As pretty as they are tasty, these jellies are perfect for balmy evenings.

Hands-on time 30min, plus soaking, cooling and chilling. Cooking time

about 10min. Makes 6 FOR THE PISTACHIO LAYER  150g pistachios, plus extra to decorate, see GH TIPS  2 sheets platinum-grade leaf gelatine, we used Dr. Oetker  75g caster sugar

 50ml double cream FOR THE ROSE LAYER  3 sheets platinum-grade leaf gelatine  100ml rose syrup, we used Monin, see GH TIPS

 25g caster sugar

 Pink food colouring paste or gel  Vegetable oil, to grease TO DECORATE, OPTIONAL  Dried rose petals

1 For the pistachio layer, put the pistachios into a heatproof bowl. Cover with just-boiled water from the kettle and leave to cool and soak for 1hr.

2 Meanwhile, make the rose layer. Soak the gelatine in cold water for 5min, until softened. In a small pan, mix the rose syrup, sugar, 250ml water and enough pink food colouring to reach your desired shade.

3 Heat gently, stirring, until the sugar dissolves and the liquid is just steaming. Lift out gelatine (squeeze out excess water) and stir into the pan to dissolve. Transfer mixture into a jug, lay clingfilm or baking parchment on the surface and leave to cool.

4 Meanwhile, prepare the jelly moulds. Lightly grease 6 x 150ml jelly moulds with vegetable oil. Once the rose mixture is cool, divide between the moulds and chill until set, about 3hr.

5 Once set, drain the pistachios and whizz in a high-speed blender with 250ml water until fairly smooth. Strain through a tea towel opened in a sieve placed over a jug, squeezing the fabric to extract as much liquid as possible. You should have 200ml (top up with cold water if needed).

6 Soak the pistachio layer gelatine sheets as before. Pour the pistachio liquid into a medium pan, add the sugar and heat over low heat, stirring, until the sugar dissolves and the liquid is just steaming.

7 Lift out gelatine (squeeze out excess water) and stir into the pan to dissolve. Stir in the cream. Transfer mixture to a jug, lay clingfilm or baking parchment on the surface and leave to cool until tepid.

8 Divide the tepid pistachio mixture between the moulds, pouring on top of the set rose layer. Chill until set, about 3hr.

9 To serve, turn the jellies out on to plates and decorate with pistachios and dried rose petals, if using.

PER JELLY 290cals, 5g protein, 16g fat (4g saturates), 30g carbs (30g total sugars), 0g fibre

GET AHEAD Prepare to end of step 8 up to 3 days ahead. Keep chilled. Complete recipe to serve.