Elderflower, Champagne and berry jellies

1.Combine wines, sugar, elderflower liqueur, lemon peel and 5 raspberries in a saucepan and bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a bowl placed over ice and stand, stirring occasionally, until just cool but not set (about 20 minutes). Ladle jelly mixture into twelve 150ml moulds to a quarter full, then refrigerate until starting to set (about 1 hour). Add a few raspberries and blueberries to each mould, then a little more jelly until two-thirds full and refrigerate until jelly is starting to set (1½ hours). Add remaining berries and top with remaining jelly, then refrigerate overnight to set.

2.To serve, dip moulds briefly in hot water, invert onto plates and serve chilled.