“This dessert is an alternative to that old favourite summer pudding, but is much lighter and cleaner. I love it because it conjures up memories of childhood in a way that no other pudding can - no child’s birthday party would be complete without jelly and ice cream. This version is a lot more sophisticated but just as charming.”

• 250g caster sugar
  325ml red wine
  2 star anise
  4 gelatine leaves, soaked in cold
  water to soften
  1 punnet each of raspberries,
  strawberries, blackberries and
  blueberries Raspberry Coulis
• Raspberry Coulis
  Makes 4 portions
  225g raspberries
  75g icing sugar
  

To make up the jelly, put the sugar and red wine into a sauce pan with the star anise and dissolve the sugar over a gentle heat. Take off the heat. Squeeze out the softened gelatine, add to the mix and stir until completely melted. Leave to cool but not to set

Arrange a layer of raspberries on the bottom of four dariole moulds. Pour over a little of the jelly and put into the fridge to set. Add a layer of sliced strawberries, just cover with jelly, and allow to set. Add a layer of blackberries and more jelly, then allow to set. Finally, add the blueberries and the rest of the jelly. Refrigerate for 1 hour.

To serve, dip the dariole moulds briefly into hot water to loosen the jellies, then turn out onto plates. Accompany with the raspberry coulis and the remaining berries, if you like.

Raspberry Coulis

Place the raspberries in a bowl and cover with the sugar. Leave for a while until the fruit juices start to flow.

Use my hand blender with chopping attachment to purée the mixture, then pass through a fine sieve to remove all the pips. Chill before serving.