Recipe :
6 leaves gelatine
600ml cranberry and raspberry juice
60g caster sugar
350g mixed berries
Raspberry Coulis
200g raspberries
2tbsp icing sugar


To make the jelly, place the leaf gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover the surface.
Leave to soften for about 5 minutes.
Heat the remaining cranberry and raspberry juice and caster sugar in a sauce pan until piping hot.
Mix in the softened leaf gelatine and any juice stirring until completely dissolved and then set aside to cool.
Half the fresh strawberries and mix with raspberries, blueberries and blackberries.
Rinse a jelly mould but do not dry as a wet mould will make it easier to remove the jelly when set.
Distribute the fruit around the mould.
Pour over around 300 ml of the juice and place in the fridge for an hour.
When slightly set, pour the remaining juice into the mould and return to the fridge
To make the coulis, blitz together the raspberries and icing sugar
push the puree through a sieve to give a smooth sauce.
Stir in any extra icing sugar if necessary.
To turn out the jelly dip the mould into a bowl of hot water and run a knife around the edge of the mould.
Invert onto a large plate and give it a quick shake and the jelly should slide out.
Serve the jelly with a little raspberry coulis and maybe some vanilla ice cream.
This one is always a hit with the dads as well.