Rose petal jelly

This recipe produces a pale pinkish orange jelly, which is exquisite served with warm scones and clotted cream. Pure, but inexpensive, decadence. It also makes an instant dessert spooned over Greek yoghurt or ice-cream. Consider a rose vacherin for a most elegant note on which to finish a meal: a meringue on each plate, a layer of whipped cream, a quenelle of good ice-cream on top, a spoonful of rose petal jelly and a crystallised rose petal to finish it.