Peach and Raspberry Jelly

Step by step

1. 1

   If using gelatine leaves, place them in a bowl of cold water and leave to soften for 5 minutes.

2. 2

   In a small saucepan, gently heat 100 ml of the grape juice with the caster sugar until the sugar dissolves. Do not let it boil.

3. 3

   Squeeze the excess water from the gelatine leaves and stir them into the warm juice until fully dissolved. (If using powdered gelatine, sprinkle it over the warm juice and stir until dissolved.)

4. 4

   Pour the gelatine mixture into the remaining 400 ml of cold grape juice and add the lemon juice. Stir well and leave to cool to room temperature.

5. 5

   Arrange the peach slices and raspberries in a 1-litre jelly mould or glass serving bowl. Pour the cooled jelly mixture gently over the fruit.

6. 6

   Refrigerate for at least 4 hours, or until fully set. To serve, dip the mould briefly in warm water and turn out onto a plate, or serve directly from the bowl with single cream or ice cream.