- vegetable oil, for greasing
- 250ml/9fl oz water
- 250g/9oz caster sugar
- 250ml/9fl oz cranberry juice
- 25ml/1fl oz vodka
- 3 gelatine leaves, soaked in 3 tbsp cold water
- 100g/3½oz blueberries
- 8 fresh basil leaves
- 200ml/7fl oz Marsala wine
- 125g/4oz icing sugar
- 1 vanilla pod, seeds scraped out
- 250g/9fl oz blackberries
- double cream, to serve
- Grease eight small jelly moulds of your choice and line with cling film.
- Place the water, sugar and cranberry juice into a pan and bring to the boil. Reduce the heat and simmer for five minutes, then remove from the heat.
- Add the vodka and stir to combine.
- Remove the gelatine leaves from their soaking water and place into the pan with the cranberry mixture.
- Stir the cranberry mixture until it begins to thicken, then pour the mixture into a bowl.
- Place a few blueberries into the bottom of each lined jelly mould.
- Top up the moulds with the jelly mix, then place a basil leaf on top of each.
- Transfer the jellies to the fridge to chill overnight and set.
- For the sauce, mix the Marsala, sugar and vanilla seeds in a clean bowl. Add the blackberries and leave for two hours.
- To serve, turn out each jelly onto a small serving plate. Spoon equal amounts of the marinated fruit around each jelly and drizzle with a little double cream.