This is a great summer-time dessert; use any fruit in the compote - just skin and dice it if it's stone fruit. The compote can also be served with panna cotta or ice-cream, rather the jelly.
200g fresh whole raspberries
160g caster sugar
200ml clear apple juice
25g gelatine leaves
250ml champagne or sparkling wine
400g frozen raspberries
Spiced berry compote
1/3 cup caster sugar
1 tbsp clear apple juice
1 tbsp water
1 cinnamon stick
1/2 cup fresh strawberries, hulled and halved
1/2 cup fresh raspberries
1/3 cup fresh blueberries
1/3 cup fresh blackberries
Combine the raspberries, sugar, apple juice and water in a saucepan and stir over a low heat until sugar dissolves.
Bring to the boil, then simmer for 10 minutes or until raspberries have collapsed and released their juices. Pour mixture through a fine sieve into a bowl and stand mixture for 10-15 minutes or until all the liquid has dripped through. Do not press down on the raspberries or the jelly will go cloudy. Discard pulp.
Place half of the liquid in a saucepan and bring to a simmer. Meanwhile, soak the gelatine leaves in cold water for 2 minutes, drain and add leaves to the saucepan and stir until dissolved.
Remove from heat. Add the remaining raspberry liquid and champagne, then let stand until the bubbles subside.
Divide half the frozen raspberries among 6 martini or highball glasses. Pour over enough of the jelly mixture to just cover the raspberries, and allow the bubbles to subside. Refrigerate for about 30 minutes or until the mixture is set.
When the jelly has set, place the remainder of the frozen raspberries on top of the jelly and slowly pour over the remaining raspberry liquid, allowing the bubbles to subside. Refrigerate overnight until firm.
For the compote, combine the sugar, juice, water and cinnamon stick in a saucepan and stir over a low heat until the sugar dissolves.
Increase the heat and simmer briefly, until the liquid is of a light syrup consistency but has not reduced too far.
Add the berries, simmer for 2 minutes, then remove from heat. Cool, remove cinnamon and place in a separate glass.
To serve, spoon a little compote over jelly.
• The jelly is great but if you don't feel like the work, serve the compote with a panna cotta or a quality ice-cream. At this time of year, use any fruit in the compote - just skin and dice it if it's stone fruit.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.