INGREDIENTS
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1 packet of raspberry jelly (will need 500ml – 1L of jelly)
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4 cups (1 litre) cream, or a cream/milk combination
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1/2 cup (100g) caster sugar
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1/2 tsp vanilla bean paste (or 2 tsp vanilla essence)
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4 tsp powdered gelatine
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4 tbsp cold water
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berries, for garnish