1. place a mixture of all of your fruits into 10 ramekins and put into the fridge to chill for at least one hour

2. Soak the gelatine in a bowl of cold water for 5 minutes

3. Place the elderflower cordial in a bowl above a pan of simmering water and add the drained gelatine leaves.

4. Stir the mixture until the gelatine has melted then add the sugar and continue to stir until the sugar has dissolved.

5. Remove from the heat and allow to cool down for 15 minutes.

6. Add your champagne or sparking wine to the cordial mixture and gently stir to combine all of the ingredients.

7. Quickly pour this mixture into your chilled fruit moulds and return to the fridge to chill for 2 to three hours.

8. Make sure that the fruit moulds and champagne are well chilled as this will help the jellies to set quickly and retain their bubbles, giving a really nice texture when you are eating them.

9. De mould the jellies by dipping them into hot water for a couple of seconds and shaking them out, serve with a generous spoon of Greek yoghurt and fresh mint.

Chef tip

Alternatively you could make one large jelly which would look great as a centre piece at a barbeque or summer party.