LÉOUBE ROSÉ JELLY WITH SUMMER BERRIES

Preparation 15 minutes, plus setting Cooking 5 minutes Serves 8 I am extremely fond of jellies. Their shapes make me feel young again, but they are also full of flavour and should not be confined to children’s birthday parties. I serve them with something that pleases everyone, such as cream or ice cream, but also 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 1 Line a 1-litre loaf tin, or similar-size mould, with clingfilm, with some overlapping the sides – this will help when turning the set jelly out. 2 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. 3 Strain the wine through a sieve and add the softened gelatine leaves to the wine, squeezing out any excess water first. Stir to dissolve. 4 Pour a centimetre of jelly into the lined mould and put in the fridge to set. Once set, add the berries in layers; pour over the remaining wine mixture. Return to the fridge for 4-6 hours. 5 To serve, unmould the jelly onto a serving dish. Decorate with mint sprigs.