• Honey and cumin apricots with honey-drizzled greek yoghurt
• Summer berry and rose-water champagne
• Mince pies with berry foam
• Ruby fruits with spicy raspberry Shiraz sauce
• Tiny berry panna cottas with basil dust

Work with gelatine

Gelatine seems tricky to work with, but in fact it's really simple if you follow the basic rules. Firstly, make sure you don't boil any liquid containing it.

Then, when using powdered gelatine, ensure you sprinkle the powder over the liquid and do not pour the liquid over the gelatine or it will clump together.

Gelatine is sometimes sold as leaves. Substitute 3 gelatine leaves for each 12g sachet of powdered gelatine. Simply soak the leaves in cold water for 5 minutes until softened, then add to your mixture and stir until dissolved.

RECIPES USING GELATINE

• Rose and pink Champagne jelly
• Watermelon jelly with berry sorbet
• Handmade yoghurt mousse with tart plum sorbet