Soak 2 leaves of gelatine in cold water (about 10 mins). Whip the cream until soft peaks form.

Melt chocolate in a bowl over a pan of simmering water. Remove pan of hot water and squeeze excess water out of gelatine then add to chocolate. Stir until gelatine dissolves in chocolate then whisk in cream. Add to piping bag and place in fridge to set (20 mins).

Place remaining leaves of gelatine in cold water and leave to soften. Set 12 raspberries aside and place remaining raspberries in a blender with the sugar. Blend then pass through a sieve. Place puree into a pan with the elderflower cordial and heat over a medium heat. Add remaining gelatine and stir until dissolved. Place 12 raspberries in 12 mini muffin holes in a tray and fill with the puree. Place into blast chiller (or place in fridge for couple of hours prior to step 1).

Preheat oven to 200°c and cut each sheet of filo into 4 rectangles. Melt butter and brush on filo rectangles. Sprinkle with sugar and place in oven for 3 mins until crispy. Leave to cool then sprinkle with freeze-dried raspberry.

To serve pipe mousse onto a rectangle of filo pastry then top with another rectangle. Repeat twice then place 3 jellies in front of mousse.