Pomegranate & rose jellies

Put the gelatine sheets in a bowl of cold water and set aside to soak. Put most of the pomegranate seeds (reserving some to decorate) in a food processor with 300ml water and the caster sugar, then whizz to a pulpy juice. Pour through a fine sieve into a large jug or bowl (discard the solids). While the pomegranate juice is straining, pour the apple juice into a medium pan and warm through over a medium heat until hot but not boiling; remove from the heat.

Squeeze the excess water out of the gelatine sheets, then whisk them into the hot apple juice until completely dissolved. Whisk in the strained pomegranate juice and rose water until combined. Divide between 4 or 6 small glasses, leave to cool, then transfer to the fridge for at least 3 hours to set completely.

When ready to serve, lightly whip the cream until just holding its shape, then dollop on top of the jellies and sprinkle over the remaining pomegranate seeds.