Method

1. Warm the autumn berries with the caster sugar, and vanilla pod. Bring to a boil and cook the fruit down until the sugar becomes a rich syrup. Set aside and leave to cool.

2. Combine the jelly with 450ml boiling water and stir until completely dissolved. Stir in the orange liqueur and pour into a 12x10cm tin. Refrigerate until firm - about 3-4 hours.

3. Dip the bottom of the tin into warm water for about 15 seconds. Do the same with a sharp knife. Turn the jelly out onto a wet counter and use the warm knife to cut it into 2.5 cm squares.

4. Lightly whip the cream with the sugar, and spoon into a serving dish.

5. Spoon the compote into a large glass bowl, scatter over the jelly cubes and tuck in the mint leaves. Decorate with chocolate shavings and accompany with generous dollops of cream.