Method

• 1.
  Combine the caster sugar, strawberries, raspberries and 1 tablespoon water in a small saucepan and stir over low heat, without boiling, for 5 minutes or until sugar dissolves and raspberries break down. Remove from heat.

• 2.
  Place 1/2 cup (125ml) boiling water in a bowl and sprinkle over the gelatine, then stir rapidly until gelatine dissolves completely. Add the gelatine mixture and liqueur to berry mixture, then strain mixture through a fine sieve placed over a jug (do not press down on solids). Refrigerate for 30 minutes or until chilled.
• 3.
  Rinse two 100ml-capacity, 8cm heart-shaped moulds in cold water and place on a small tray. Pour berry mixture into moulds, cover and refrigerate for 6 hours or overnight.
• 4.
  Whisk cream and icing sugar in a small bowl until lightly whipped. Stir in the rosewater and extra liqueur, if using. To serve, dip the jelly moulds into hot water for 2-3 seconds, turn out the jellies onto plates and serve with the rosewater cream and mixed berries.