Raspberry & strawberry panna cotta jellies

Soak 2 gelatin leaves in cold water for 10 mins, then squeeze them out

Heat the cream, milk and sugar in a pan until just boiling

Take off the heat, add the gelatin and stir until dissolved

Add half the lemon juice

To set the panna cottas at an angle, line a baking dish with a tea towel

Put two glass tumblers inside the dish, leaning against the edge at a 45-degree angle. Use another tea towel to secure them if necessary

Pour the cream mixture into each glass and chill for 3-4 hours, until set

For the jelly, soak the remaining gelatin leaves in cold water for 10 mins, then squeeze them out

Put the strawberries, raspberries, honey and 50ml water in a pan Bring to the boil, turn down the heat and simmer for 5 mins

Mash with a fork, strain through a sieve, then stir in the gelatin until dissolved

Add the rest of the lemon juice, then leave to cool

Pour the mixture over the set panna cottas (stand the glasses upright for this)

Chill for another 3-4 hours

Take the panna cottas out of the fridge 20 mins before serving

Garnish with slices of strawberry, whole raspberries and mint sprigs