Muhallebi with strawberry jelly

In a small bowl, mix together the cornflour with approximately 200ml of the measured milk and the vanilla extract. Place the rest of the milk into a saucepan and gently bring to boiling point. Turn the heat down and whisk in the cornflour mix and sugar – continue whisking until the mix turns into a thick custard (about 5 minutes). Pour straight into your serving glasses or dishes. Allow to cool to room temperature, then place into the fridge to set – this should take about 45 minutes

To make the jelly, combine the berries with the icing sugar and vanilla in a heatproof bowl and cover tightly with cling film. Place the bowl over a pan of simmering water and leave for 30 minutes – the juices from the fruits will all be extracted. Drain the liquid into a sieve with a jug sitting underneath and leave until all the juices have run through – you can very gently push on the fruits to help along the process, but don’t push too hard, as you'll make the liquid cloudy

The amount of gelatine you'll need will depend on how much liquid you get from your fruits – you need 1 leaf of gelatine for every 100ml of fruit liquid. Soak the gelatine in cold water, then take half the juice and bring to boiling point.

Take the juice off the heat when it starts to boil, squeeze out the gelatine and add it into the warm juice. Once dissolved, whisk into the rest of the fruit juice and strain through a sieve. Once this is completely cool, divide between the set mulhallebi, pouring into a thin layer on the top. Place back in the fridge to set

When the jelly is set, the mulhallebi is ready. Serve with a garnish of fresh berries on top