ASDA part of the Wal-Mart family

• 2tsp powdered gelatine
• 150g raspberries plus extra for decoration
• 1tbsp icing sugar
• 8tbsp water
• 284ml single cream
• 1tbsp caster sugar
• A few drops of vanilla essence

1 Dissolve 1tsp powdered gelatine in 4tbsp water. Push 150g raspberries through a sieve. Stir in gelatine and 1tbsp icing sugar. Pour into two small basins and set in fridge.

2 Dissolve another tsp gelatine in 4tbsp water. Heat 284ml single cream with 1tbsp caster sugar until hot.Stir in gelatine and a few drops of vanilla essence. Leave until just cold and pour over jelly. Set in fridge. Turn out and serve with a few fresh raspberries.

• Passion fruit fool
• Romantic chicken roulades
• Boeuf en croûte
• Choc-berry pots