1

In a heatproof jug, dissolve the sugar free jelly in 150ml boiling water. Add the powdered gelatine and whisk until dissolved. Stir in enough cold water to reach 200ml, then pour into chocolate or confectionery moulds, or a 15cm square baking tray lined with clingfilm.

2

Chill for 1 hour until set, then remove from the moulds or use small biscuit cutters to stamp out shapes.