1. Prepare 4 dessert jars, each big enough to hold 1 1/2 cups of liquid

Rosewater Jelly

1. Add the water, and agar agar to a saucepan.
2. Whisk to dissolve the agar agar into the water over medium heat. Bring to a simmer, cover with a lid and continue to simmer for 3 mins.
3. Remove from heat and add sugar, and stir until it’s fully dissolved. Add the rosewater and food colouring and stir through.
4. Pour into your jars and allow to set in the fridge.
   
   Strawberry Curd
5. Mix oil and cornflour together in a small saucepan, whisking to beat out any lumps. Add the water, sugar, and stir.
6. Place saucepan on stove over medium heat and add strawberries. Bring to a simmer.
7. Pour a small amount of liquid into a small jug, add agar agar and stir to dissolve. Add this liquid back into your saucepan and cook for 3 to 4 mins whilst stirring. Mash the strawberries roughly to help break them down. The mixture will become thick. 
8. Transfer the mixture to a blender. Blend until smooth.
9. Pour into your jars over the first layer and place into the fridge for 20 minutes for until firm to touch.

   Coconut Pastry Cream

10. Add all ingredients except for agar agar to a saucepan, place onto a medium heat whilst stirring until all the butter has melted. Remove.
11. Pour ¼ cup of the liquid into a small jug, add agar agar. Stir until combined. Pour back into your saucepan and place back onto a medium heat.
12. Continue to stir over heat for two minutes or until it comes to the boil.
13. Strain into a bowl to remove any lumps.
14. Pour into your jar and place in fridge to set. Top with chopped strawberries.