Rosé & blackberry jellies

Set 12 blackberries aside, then put the remainder in a small pan. Add the sugar, lime zest and 400ml sparkling rosé; bring to the boil. Cook for 4-6 minutes until the blackberries start to collapse and their colour seeps into the rosé.

Meanwhile, soak the gelatine leaves in cold water for 5-7 minutes until soft; squeeze out any excess water, then put into the boiling liquid. Stir to dissolve the gelatine.

Strain the hot liquid through a fine sieve into a measuring jug, pushing through the soft blackberries so you are left with a purple liquid (discard the seedy pulp). Stir in the lime juice, then top up the liquid with rosé until it reaches 600ml.

Place 3 blackberries in each of 4 glasses (200-250ml each), then divide the liquid evenly between the glasses; chill for at least 3 hours until set. Mix the cream with the icing sugar until just dissolved but still pourable. Top each jelly with the cream; serve cold.