Summer fruits and elderflower jelly recipe

You won't come across a more summery dessert than this one from Bluebird

Serves 4

• 150ml Sauternes or other good dessert wine
• Juice of ½ lemon
• 200g caster sugar
• 5 sheets leaf gelatine
• 3 tbsp elderflower cordial
• 50g each of strawberries- halved, raspberries, blackberries, blueberries
• 200g crème fraiche
• 4 sprigs fresh mint

1. Put the wine in a pan with 400ml of water and the lemon juice. Bring to the boil and add the sugar, then stir until dissolved. Bring back to the boil then remove from the heat.

2. Soak the gelatine in cold water for 2 minutes, then squeeze the excess water out and add the hot syrup. Stir until dissolved then add the elderflower cordial.

3. Put the jelly into a bowl to cool for around 10 minutes, but be careful as you don’t want this to set.

4. Mix the berries and place the halves into 4 moulds, cover with the cooled liquid jelly and chill for 1 hour to set.

5. Repeat this process for the second layer of fruits and jelly and chill until set. Serve with crème fraiche and fresh mint.