In a small bowl, add the cold water or juice, then sprinkle the gelatine powder over the top. Let it sit for 5 minutes to bloom.

In a saucepan, heat the pomegranate juice and 2 Tbsp sweetener until it starts to simmer (do not boil). Taste it, and if you like it sweeter, add more sweetener.

Stir in the bloomed gelatine and whisk until fully dissolved.

Reserve 1 tsp of the jelly mixture for the flummery layer (Step 3).

Place the wine glasses on containers, cake molds, or a large bowl. Tilt the glasses to approximately 45 degrees. Secure them with a kitchen towel if needed to prevent them from tipping.

Divide ¾ of the jelly mixture between the glasses.

Transfer to the fridge and let it set for 2 hours.

Take the reserved 1 tsp of jelly mixture and add the cream and 1 Tbsp sweetener. Taste it, and if you like it sweeter, add more sweetener. Whisk until combined.

Let this mixture cool and set aside.

Once the jelly layer has set in the fridge, carefully remove the glasses from the containers/bowls and place them upright (this layer does not need to be angled).

Pour the flummery layer evenly into the glasses.

Refrigerate until firm (at least 1 hour).

In a mixing bowl, mix the cream and sweetener powder together until soft peaks form.

Transfer the whipped cream to the fridge until ready to assemble.

Melt the sugar-free white chocolate chips in a microwave-safe bowl on low power, or use a double boiler.

On a sheet of baking paper, trace circles slightly larger than the rims of your glasses.

Transfer the melted chocolate to a piping bag. Cut a very small hole to create a thin drizzle.

Pipe patterns inside the circles.

Chill in the fridge for 15 minutes until fully set.

Add fresh berries and cherries on top of the flummery layer in each glass.

Spoon the whipped cream over the fruit.

Carefully place the white chocolate lace on top of the glasses.

Serve and enjoy, or store in the fridge until ready to serve. You can prepare the dessert a day ahead. You can also make it in 4 small dessert glasses.