Rose Water and Violet Jelly

• 200 ml (7 fl oz) rose water
• 1 tablespoon vio

Pour the rose water and violet liqueur into a medium heavy-based saucepan over high heat. Stir in the agar and then bring to the boil. Boil for 10 seconds and then remove from the heat. Strain the mixture through a chinois into a small high-sided container and then refrigerate for 4 hours.

Remove the jelly from the fridge and cut into 2