Servings 4 / Prep time 10 mins, plus setting time / Cook Time 5 mins

1. Soak the gelatine leaves in cold water for 5 mins.
2. Meanwhile, add the caster sugar and 650ml water to a saucepan and bring to a gentle simmer. Stir until the sugar has dissolved.
3. Remove from the heat.
4. Take the gelatine out of the cold water and squeeze out any excess water.
5. Add the gelatine to the saucepan and stir.
6. Mix in the Apricot flavouring and add a few drops of orange food colouring (optional).
7. Divide the jelly mixture between 4 glasses and set in the fridge for approx. 4 hours.
8. Whip the double cream until it just holds its shape and spoon it on top of the set jelly.
9. Top with diced apricot halves and serve.