Sloe gin jelly with home-clotted cream

Method

1. Soak the gelatine in cold water to soften for 5 minutes while you weigh out the rest of the ingredients.
2. Bring the sugar and 300ml water to a simmer in a pan, stirring, until the sugar has dissolved. Remove from the heat. Squeeze out the water from the gelatine and add to the pan. Stir until the gelatine has dissolved, then let it sit and cool for a couple of minutes.
3. Pour the sloe gin and soda water into the syrup you have made, give it a mix, then pour into the jelly mould and chill immediately. Leave to set for at least 3 hours or overnight.
4. To make the clotted cream, preheat the oven to 120ºC/fan100ºC/gas ½. Pour a thin layer of double cream into a baking tray or ovenproof dish and cook in the oven for 40 minutes, then press through a fine sieve into a small serving bowl. Cool, cover and chill to set. Serve with the sloe gin jelly.