Summer fruit jelly

Lovely, light and palate cleansing, this is the perfect pudding for a sunny day.

Serves 8

300g fresh strawberries, hulled and halved

125g fresh raspberries

60g caster sugar

150ml water

300ml orange juice

4½ sheets of gelatine

TO SERVE

150g fresh strawberries, halved Vanilla ice cream

Place the strawberries and raspberries in a pan with the sugar, water and orange juice. Bring to the boil without stirring, then remove from the heat.

Place the gelatine in a bowl, cover with cold water and leave to soak for 5min. Once softened, drain and squeeze out any excess water. Place the gelatine back in the bowl and add a little of the warm fruit juices, stirring gently until the gelatine is completely dissolved.

Pour into the fruit pan through a fine sieve and stir very gently. Spoon the fruits into glasses and pour over the orange liquid from the fruit pan. Stir once more, then transfer to the fridge to set.

When set, decorate with halved strawberries and serve with vanilla ice cream.