Belvoir White Wine & Elderflower Fruit Jelly

1. First prepare the gelatine: If using leaf gelatine, soak this in cold water until soft - about 5 mins. And if using powdered gelatine, sprinkle this over 60ml/4tbsp water and leave to become spongy - about 5 mins.

2. Put the wine, 300ml/1/2pt water and sugar together in a pan. Gently heat, stirring until the sugar has dissolved. Increase the heat and simmer for 3 mins until syrupy. Remove from the heat and add the prepared gelatine, stirring until it dissolves. Stir in the cordial and leave to cool.

3. Scatter a layer of fruit over the base of a jelly mould, then pour over just enough jelly liquid to cover. Chill until this has set, leaving the remaining jelly at room temperature. Repeat this process until all the fruit and liquid jelly has been used - do it in stages or all the fruit will rise to the top. Refrigerate the jelly for at least 4 hours or until firmly set.

4. To serve, dip the base of the jelly mould in hot water for about 40 seconds. Place a serving plate on top of the mould, then invert, giving the dish a firm sideways shake to release the jelly from the mould. Serve straight away with cream if liked.