This is another one of our favourite creamy fruit puddings. The hibiscus sauce has an amazingly rich cranberry-like taste – if you’ve been to Egypt and drunk Karkade (hibiscus tisane), it is channelling that flavour - and it goes beautifully with the luxurious, creamy, hint-of-raspberry flavour of the parfait, and the sharp little apple jellies. The freeze-dried raspberry is made by Fresh As

Apple jelly:-

330 ml best quality pressed apple juice

1.5 leaves of gelatine

The hibiscus sauce:-

200ml sweet wine (ideally Baume de Venise)

8g hibiscus flowers

80g caster sugar

Raspberry parfait:-

50g icing sugar (sifted)

120g mascarpone

240g cream cheese

Seeds from 1 vanilla pod

1 scant level dspn freeze dried raspberry powder

Serve with toasted almond flakes

• First make the apple jelly by heating the apple juice in pan and reducing it down to 150 ml to intensify the flavour. Meanwhile, soak the gelatine leaves for 5 minutes, squeeze out the moisture and stir into the apple juice. Divide between 6 moulds and refrigerate for 5-6 hours

• Make the parfait by whisking together the icing sugar, mascarpone, cream cheese and vanilla seeds in a medium sized bowl. Finally stir in the raspberry powder. Cover the bowl with cling film and refrigerate

• For the hibiscus sauce, put the hibiscus flowers into medium sized saucepan with the wine and bring to the boil. Add the sugar and simmer gently for 15 minutes with the lid on. Sieve the liquid and return to the pan. Bubble for a couple of minutes to reduce the sauce down to 100ml, and allow to cool

• Just before serving toast the almonds, and sprinkle over the parfait mixture. Drizzle some sauce on each plate and serve with the jellies