Ingredients

• vegetable oil
• for greasing
• 250ml/9fl oz water
• 250g/9oz caster sugar
• 250ml/9fl oz cranberry juice
• 25ml/1fl oz vodka
• 3 gelatine leaves
• soaked in 3 tbsp cold water
• 100g/3½oz blueberries
• 8 fresh basil leaves
• 200ml/7fl oz Marsala wine
• 125g/4oz icing sugar
• 1 vanilla pod
• seeds scraped out
• 250g/9fl oz blackberries
• double cream
• to serve

Directions

• Grease eight small jelly moulds of your choice and line with cling film.
• Place the water
• sugar and cranberry juice into a pan and bring to the boil. Reduce the heat and simmer for five minutes
• then remove from the heat.
• Add the vodka and stir to combine.
• Remove the gelatine leaves from their soaking water and place into the pan with the cranberry mixture.
• Stir the cranberry mixture until it begins to thicken
• then pour the mixture into a bowl.
• Place a few blueberries into the bottom of each lined jelly mould.
• Top up the moulds with the jelly mix
• then place a basil leaf on top of each.
• Transfer the jellies to the fridge to chill overnight and set.
• For the sauce
• mix the Marsala
• sugar and vanilla seeds in a clean bowl. Add the blackberries and leave for two hours.
• To serve
• turn out each jelly onto a small serving plate. Spoon equal amounts of the marinated fruit around each jelly and drizzle with a little double cream.