Summer fruit jellies

Method

1 Put ten 300ml (½ pint) wine glasses in the fridge to chill. Put the caster sugar in a pan with 1 litre (1¾ pints) cold water. Heat gently to dissolve the sugar, then boil for 2min. Divide between two bowls.

2 Put half the gelatine into a large bowl of cold water and soak for 5min.

3 Lift out the gelatine, gently squeeze out excess water and stir into one bowl of the sugar syrup until melted. Stir in half the wine and orange juice.

4 Divide the fruit among the glasses. Pour in the gelatine mixture and chill until set – around 3hr.

5 When the jelly’s set, reheat remaining sugar syrup. Prepare the rest of the gelatine as before and stir into the remaining syrup. Add the remaining wine and remaining juice. Allow to cool slightly before pouring into the wine glasses. Return to the fridge and leave to set for 4hr or preferably overnight.

6 In a bowl, beat together the mascarpone, lemon zest and juice, icing sugar and cream until combined. Top each jelly with a spoonful of the mascarpone and decorate with the extra fruit and a sprig of mint.

GET AHEAD
In the time plan, we suggest making the jellies and cream the day before your party but, if you prefer, they can be made up to five days ahead. Store separately, covered, in the fridge.

TO SERVE
Complete recipe and remove from fridge 30min before serving. Serve with an almond biscuit.