Strawberry ‘splice’ jelly bundt

Sprinkle the powdered gelatine over warm water. Gently whisk to dissolve and set aside for 10 minutes to bloom. Microwave on HIGH (100% power) for 40 seconds.

In an electric mixer with a paddle attachment, beat cream cheese and milk for 2 minutes. Add cream and beat for 1 minute or until smooth. Pour in dissolved gelatine, mix for 10 seconds until incorporated.

Pour mixture into a 25cm-wide greased bundt pan. Smooth top, put in fridge for 4 hours or until set.

Combine jelly crystals and extra 2 teaspoons of gelatine into a large, heatproof jug. Stir in boiling water, until dissolved. Add cold water, set aside to cool for 20 minutes.

Remove bundt pan from fridge. Carefully separate white layer from sides of pan and invert onto a board or plate. Clean bundt pan, dry thoroughly and lightly grease with canola oil cooking spray. Immediately flip set cream cheese mixture back into clean pan.

Pour cooled jelly into bundt pan. Carefully pull cream cheese mixture away from sides and middle so liquid can move below (white layer should begin to float on top of jelly). Refrigerate overnight to completely set.

Put pan in hot water for 3-5 seconds to loosen jelly, then flip onto a platter. Whip extra cream to soft peaks, transfer to a piping bag fitted with a small fluted nozzle.

Decorate jelly with cream and rose petals. Serve.