Hibiscus Jelly with Honey Cream (so simple it's barely a recipe)

Ingredients:

Handful of dried hibiscus flowers
Leaf gelatine
Sugar (to taste)
Honey (to taste)
Double Cream

Method:

Make up the desired quantity of hibiscus "tea" (dried flowers and boiling water) - leave to infuse until water is pretty much room temperature.

Sieve out the petals (and give em a squeeze to get the last of the flavour and colour out)

Re-heat, add sugar to taste (don't go too sweet as it will over power the delicate flavour) - let it disolve

Make up gelatine as per pack and add to the "tea" - some direct to add to cold, some to hot - just follow the instructions.

Decant into whatever moulds you like - looks good in a red wine glass. - fridge it, and let it set.

Pour the cream into a bowl, add honey to taste -again, don't go crazy, you want the cream to be perfumed not drowned (think a dab of Chanel rather than an 'Enrys Hammer of Brut), stir in and float on top of the jelly.

Like I said, not so much a recipe as a few ingredients that taste good - I think this is a really easy, elegant, subtle dessert (fully endorsed by my sceptical grandmother - so it must be OK)