Cold Berry Jelly Cream Cups

Dissolve each jelly sachet in one cup of hot water in a separate bowl, whisking until every granule has dissolved and nothing settles at the bottom — undissolved granules show up as hard specks once the dessert sets. Let both cool to lukewarm.

Spread the frozen berries in a glass dish, grate the zest of a whole lemon over them, sprinkle on the sugar and fold gently. The zest balances the sweetness of the jelly, and the sugar helps the berries release their juices as they thaw.

Whisk the qishta with the vanilla in a glass bowl for one to two minutes until completely smooth and lump-free — this is the step that keeps the finished layer silky rather than grainy.

Pour the first bowl of jelly into the cream a little at a time, whisking continuously until the mixture is even, pale pink and pourable. Adding it gradually rather than all at once is what stops the cream from curdling.

Divide half the pink mixture between the serving cups, set a whole digestive biscuit into each one, then cover with the remaining mixture. Chill for at least two hours until fully set before adding the top layer.

Pour the second bowl of jelly over the berries and fold with a spatula until everything is coated, then chill for two hours until it thickens to a jam-like consistency. Never spoon it on while it is still runny — it will sink straight into the cream layer.

Spoon the set berry mixture over each cup and smooth the surface, then return to the fridge for one final hour. Serve very cold; the dessert only reaches its proper texture once fully chilled.