A jewel-like jelly made from seasonal fruit is a thing of beauty. We've made a large fluted ring version, but if the idea of turning the jelly out worries you, set it in a large glass bowl instead. It needs less gelatine if you do it this way, so reduce the quantity by a leaf or two. Caramelised apricots would make a lovely addition if the fancy takes you. Begin this recipe a day ahead to let the jelly set.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×