Sprinkle the gelatine evenly over 3 tbsp
of the juice, in a small bowl, and leave to go spongy. Bring a saucepan
of water to the boil, remove from the heat and place the bowl in the
pan. The water should come halfway up the side of the bowl. Stir the
gelatine until dissolved. Cool slightly and mix with the rest of the
juice. Rinse four 185ml (3/4 cup) moulds with water (wet moulds make it
easier when unmoulding) and pour 2cm (3/4 inch) of the juice into each.
Refrigerate until set. Meanwhile, if the fruit is frozen, defrost it and
add any liquid to the remaining juice. When the bottom layer of jelly
has set, divide the fruit among the moulds (reserving a few berries to
garnish) and divide the rest of the juice among the moulds. Refrigerate
until set. To turn out the jellies, hold each mould in a hot, damp tea
towel and ease away the edge of the jelly with your finger to break the
seal. (If you turn the jellies onto a damp plate you will be able to
move them around, otherwise they will stick.) Garnish with the reserved
berries.
