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4 sheets gelatine or 1 x 11 g sachet powdered gelatine
150 ml (5 fl oz) dry white wine
50 g (2 oz) sugar
6 tbsp Belvoir Elderflower Cordial
350 g (12 oz) mixed fruits (strawberries, raspberries, sliced nectarines)
If using leaf gelatine, soak in cold water for a few minutes until soft (remove from water and squeeze out before using). If using powdered gelatine, sprinkle into 4 tbsp water and allow to become spongy (this will take around 5 minutes).
Meanwhile, place wine and sugar in a pan and heat gently, stirring, until sugar has dissolved. Increase heat and simmer for 3 minutes, until syrupy. Remove pan from heat and add gelatine, stirring until dissolved. Stir in cordial and allow to cool.
Scatter a layer of fruit over base of a jelly mould. Pour over enough jelly liquid to cover and place in the fridge to chill until set, leaving remaining jelly in pan at room temperature. Repeat with more layers of fruit and jelly, allowing each to set before adding the next. Once all fruit and jelly liquid has been used, chill jelly for at least 4 hours to set firmly.
To serve, dip base of mould in hot water for 30 seconds. Place a serving plate over top of mould, invert and give mould a slight shake to release jelly onto plate.
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