I am extremely fond of jellies. I love their shapes, which make me feel like a child again, but jellies are also full of flavour and should definitely not be confined to children’s birthday parties. I serve jelly with a few options; something that pleases everyone, such as cream or ice cream, but I also like to serve it with something that enhances the main flavour – a mango sorbet or granita with a mango jelly, or a berry ice cream with a berry jelly.
- 1 litre Rosé de Léoube, or other dry rosé wine 275g caster sugar
- 3 sprigs of mint, plus extra to decorate
- 2 star anise
- 4 slices of lemon
- 10 gelatine leaves
- 200g raspberries
- 200g loganberries
- 200g tayberries
- Line a 1 litre loaf tin, or similar size mould, with cling film with some overlapping the sides – this will help when turning the set jelly out.
- In a small pan, gently heat the wine with the sugar, mint sprigs, star anise and lemon slices.
- Stir to dissolve the sugar and allow to infuse for a couple of minutes.
- Meanwhile soak the gelatine leaves in a small bowl of cold water.
- Strain the wine through a sieve and add the softened gelatine leaves to the wine, squeezing out any excess water first. Stir to dissolve.
- Pour a centimetre of jelly into the lined mould and place in the fridge to set.
- Once set, add the berries in layers and then pour over the remaining wine mixture. Carefully return to the fridge and leave to set for at least 4–6 hours.
- To serve, unmould the jelly onto a serving dish and decorate with mint sprigs.
Recipes and photos are from Nurture: Notes and Recipes from Daylesford Farm by Carole Bamford, published by Square Peg. daylesford.com, and available from all good booksellers RRP £35