Summer in a glass!

Ingredients - serves 4 ½ bottle Organic rosé wine 2 tbsp Rocks Organic blackcurrant cordial 200ml stock syrup* 5 leaves of leaf gelatine 125g Riverford blueberries 150g strawberries 100g Essential pistachios 3 tbsp stock syrup* 250ml carton Riverford Dairy double cream *300g Tradecraft sugar plus 350ml water to make stock syrup

Method

1 First make stock syrup by placing sugar and water in a small saucepan. Bring to the boil, stirring with a wooden spoon until all the sugar has dissolved. Simmer for 5 minutes then remove from heat.

2 Soak the gelatine in cold water until floppy, drain and squeeze. Pour 200ml of the very hot stock syrup into a bowl and dissolve the gelatine in it, stirring constantly until it disappears, now stir in the wine and blackcurrant cordial. Divide the wine jelly between 4 large glasses and float several strawberries and blueberries in each before transferring to the fridge to set (this will take at least 3 hours).

3 Place half the pistachios at a time into a clean coffee grinder and grind so finely it almost becomes a paste, mix this with 3 tablespoons of the remaining stock syrup. In another bowl, whisk the cream to thick and loosely forming peaks. Fold cream and pistachio paste together and serve on top of the wine and fruit jellies - adorn with mint tips!