Jelly with autumn berry compote

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.

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Ingredients

For the compote

1 x 350g bag frozen autumn berries
2 tbsp caster sugar
1 vanilla pod

For the jelly squares

110g strawberry jelly
110ml orange liqueur

For the cream

100ml double cream
1 tbsp caster sugar

To decorate

dark chocolate shavings
mint leaves

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