Ingredients

450g caster sugar
zest and juice 3 limes
8 leaves gelatine
300g raspberries
300g blueberries
300g strawberries
clotted cream and shortbread
to serve

Method
step 1
The day before serving, make the jelly by bringing 1 litre of water to the boil with the sugar, lime zest and juice. Soak the leaves of gelatine in a bowl of ice-cold water. When the sugar has dissolved, remove the pan from the heat. Squeeze the excess water from the gelatine, then add to the pan. Pass the syrup through a sieve into a bowl, then allow to cool to room temperature.

step 2
Ladle a layer of jelly into six ramekins or little jelly moulds, scatter in a layer of raspberries, then leave in the fridge for 1 hr or so to set. Top up with a bit more of the jelly, then leave to set. Continue with a layer of strawberries and then blueberries, remembering to set each layer before the next is started. Once the moulds are full of fruit, top with a drizzle more jelly, then place in the fridge. Leave overnight to set.

step 3
To serve the jellies, briefly dip the moulds in hot water, then loosen from the sides and turn out onto small plates. Serve with clotted cream and shortbread.