Bring 200 ml of water with the sugar to the boil and remove from the stove. Stir in jelly powder. Transfer to a bowl and stir in 300 ml of cold water. Chill for about 30 minutes, stirring occasionally, until the liquid begins to solidify. Whip the cream. Fold half of it under the woodruff paste and refrigerate for another 15 minutes. Then fold in the rest of the cream. Refrigerate.
Tip:
Mix strawberries (250 g sliced) with 1 tablespoon powdered sugar and 1 tablespoon lemon juice. Let it marinate a little.
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