Summer Fruit Jelly

Put the berries, mint and Pimm’s in a bowl, stir lightly and set aside for at least 20 minutes.

Place the gelatine in a bowl of cold water and leave to soak for 10 minutes.

Meanwhile, place the wine, sugar and basil in a saucepan over a low heat and stir until the sugar has dissolved. Squeeze any excess moisture out of the gelatine, then add to the wine mixture and stir until dissolved. Strain the Pimms into the pan, stir and set aside to cool for about 30 minutes or until it reaches room temperature.

Divide half the drained berries between nine 175ml (6fl oz) dariole moulds or ramekins. Half-fill the dishes with the wine mixture and refrigerate until set (about 1 hour). Once set, divide the remaining berries between the dishes and top up with the wine mixture. Refrigerate until set (about 1 hour).

Confit orange zest & Orange syrup

To prepare the confit, finely slice the strips of zest. Put the sugar and water in a small pan and heat until the sugar has dissolved. Add the zest and simmer gently until soft.

To make the orange syrup, strain the orange juice into a saucepan. Add the sugar, vanilla pod and seeds, star anise, cinnamon and cloves. Place over a gentle heat to dissolve the sugar, then bring to the boil and simmer until the mixture coats back of spoon, skimming off any scum that forms on the surface. When the mixture coats the back of a spoon, strain and set aside to cool.

Tuiles

To make the tuiles, preheat the oven to 160°C/325°F/Gas Mark 3.

Put the butter and sugar in a bowl and beat until light and fluffy. Add the egg whites, a little at a time, mixing thoroughly after each addition. Add the flour and mix again.

Using a palette knife, spread the mixture thinly into rectangles on a silicone baking mat. We do this using a rectangular template cut out of a thin plastic sheet (such as the plastic lid of an ice cream tub) to shape ours.

Sprinkle each tuile with ½ tsp sesame seeds, then bake for about 4 minutes, or until golden. Keep an eye on them, as they cook very fast. (The tuiles keep for ages and can be crisped up in the oven for a minute.)

Serve

To serve, place the darioles in hot water for 2 seconds, then invert on to serving plates. Garnish with the extra berries and mint leaves, sprinkle with the confit orange zest and drizzle over the orange syrup. Serve with the sesame tuiles.