Milkshake jellies

For
the strawberry jellies, heat the milk and sugar in a small saucepan over medium
heat and simmer, 1 min.

Place
the cold water in a ramekin and sprinkle the gelatine on top.

Stir
to combine and set aside to firm up, 5 mins.

Place
the ramekin with gelatine in a slightly bigger bowl filled with hot water.

Ensure
that no hot water runs into the gelatin mixture.

Allow
the ramekin to stand in the hot water for 5-10 mins until the gelatine is
melted and clear.

Whisk
some of the hot milk mixture in with the melted gelatine and then whisk that
back in with the remaining milk mixture.

Divide
the berries between the 12 moulds of an ice cube tray and fill each one with
the milk mixture.

Refrigerate
for at least 6 hours or overnight. Repeat the same process with the caramel
jellies.

TIP:
Silicone ice
trays work best, as they are easier to unmould. Place the silicone trays on a
plate to stabilize them in the freezer if needed.