Vodka infused summer fruit jelly

serves 5

2.5 litres of mixed soft fruit (blackberries, raspberries, strawberries, blueberries, red currants, kiwi)

5 shots of vodka

2 sachets of vegan approved gelatine, in powdered form

425ml of water

225g castor sugar

Method

Divide the ripe fruit into 5 small glasses. If possible, arrange the kiwi fruit at the top. Pour a shot of vodka into each glass, and place all the glasses on a tray and chill in the refrigerator.

Put the vegetable gel powder in hot water (not boiling) and add sugar, stirring until dissolved.

Remove the bowl from the heat, and let it sit at room temperature for a minute or two.

Remove the chilled fruit, still in the glasses, from the refrigerator, and pour the dissolved mix over your fruit.

Some of the fruit might rise to the top, so using your finger, just push the fruit down into the jelly mix so that it is sealed and will then keep well in the refrigerator.

Place in iced bain-marie or in the refrigerator for an hour to set.

To serve, dip the glass in to a bowl of hot water to loosen the outside of the jelly, then turn it out onto a plate. On the plate put an arrangement of mixed fruit and dust with a touch of icing sugar.

Put the jelly in the middle and serve with cold cream or soya cream for vegans.