I am on my way to try and perfect a fruit jelly made with cream. I tried sugar free jelly, but I just can't abide the after taste of artificial sweeteners. The last effort used beef gelatin and a tin or raspberries which conveniently made up to 300 ml to go with the 300 ml of double cream. This was very nice, but the flavour was a little mild. I was wondering if anyone had used fruit essences (as opposed to flavourings) in making deserts? Some raspberry essence might give it enough extra flavour to be even nicer. I do have some vegetable gelatin (if that is the correct description) which I will try in a future effort. I selected raspberries as they seemed to be the lowest sugar of the tinned fruit I could find. If anyone knows of another tinned fruit which is also low in sugar and high in flavour I would be very interested.