Boil a kettle. Break the jelly cubes into
a jug, pour over 100ml boiling water and
stir to dissolve. Gently warm the cream in
a small pan, then remove from the heat
and pour in the jelly mixture. Stir in the
rose water, then tip the mixture back into
your jug. Divide the jelly between 6 small
glasses and chill for 2 hrs or until set.
Can be made 1 day ahead.
Remove the jellies from the fridge
about 20 mins before serving. Divide the
raspberries between them, then add a
drizzle of honey, a few mint leaves and
a sprinkling of pistachios to each.