Annabel Karmel's Raspberry and elderflower jelly

Soak the gelatine leaves in a small bowl of cold water for five minutes. Squeeze any water from the gelatine and place in a small heatproof bowl over a pan of simmering water until melted.

Measure the cordial and elderflower into a jug, then add the gelatine and stir together.

Divide the raspberries between four small cups or champagne flutes. Pour the liquid over the raspberries and transfer to the fridge for a minimum of six hours, or overnight, to set.

For added colour, decorate with a sprig of fresh min.