Summer Berry and Lime Jellies

1. The day before serving, make the jelly by bringing 1 litre of water to the boil with sugar, lime zest and juice. Soak the leaves of gelatine in a bowl of ice cold water. When the sugar has dissolved, remove the pan from the heat. Squeeze the excess water from the gelatine, then add to the pan. Pass the syrup through a sieve into a bowl, then allow to cool to room temperature.
2. Ladle a layer of jelly into six ramekins , scatter in a layer of raspberries, then leave in the fridge for an hour or so to set. Top up with a bit more of the jelly and continue with a layer of strawberries and blueberries, setting each layer before the next is started.
3. To serve the jellies, briefly dip the moulds in hot water, then loosen from the sides and turn out onto plates. Serve with clotted cream and shortbread.