8
Easy
20 minutes, plus overnight setting time
8−10 minutes
1. Place 200 g strawberries, 125 g raspberries, the sugar, lemon juice, wine and juice in a medium saucepan. Warm gently over a low heat until the sugar dissolves and the liquid just starts to simmer. Cover with a lid and leave to simmer for 5 minutes.
2. Meanwhile, place the gelatine leaves in a shallow bowl and cover with cold water. Allow to stand for 5−10 minutes until soft.
3. Strain the hot juice through a sieve into a bowl.
4. Squeeze any excess water from the gelatine and add the leaves to the hot juice. Stir well until completely dissolved. Allow the mixture to cool to room temperature.
5. Pour the jelly mixture into a 1-litre jelly mould. Scatter with the remaining strawberries, raspberries and the blueberries. Cover and chill overnight.
6. To turn out the jelly, fill a large bowl with warm water. Dip the mould into the water for a few seconds, then invert onto a flat plate.
7. Poach the peaches in the Rosé wine and sugar until the skins begin to gently peel back and the fruit is tender but still firm. Serve with the jelly and whipped cream, sweetened slightly with icing sugar to taste, if you like.
