3 gelatine leaves
250g/9oz caster sugar
250ml/9fl oz cranberry juice
good splash vodka
8 basil leaves
FOR THE SAUCE
200ml/7fl oz Marsala
50g/2oz icing sugar
1 vanilla pod, split and seeds scraped out
250g/9oz fresh or frozen blackberries
pouring cream, to serve
Line 6 individual jelly moulds or tea cups with a double layer of cling film (you may find this easier if you brush the moulds with a little sunflower oil first to help it stick), then put on a tray. Soak the gelatine leaves in a little cold water for about 5 mins to soften. Put 250ml water, the sugar and cranberry juice into a saucepan, bring to the boil, simmer for 5 mins, then remove from the heat. Stir in the vodka.
Carefully lift out the gelatine and gently shake off the excess water. Stir the gelatine into the hot cranberry mixture until completely dissolved. Continue to stir every now and then until it begins to thicken. Pour into a jug and set aside.
Pour jelly halfway up the mould, leave to set for 10 mins, then poke in half the blueberries. Leave for 5 mins more. Repeat with the remaining jelly, placing a basil leaf carefully on top. Leave to set.
For the sauce, mix the Marsala and sugar together, then mix in the vanilla seeds. Put the blackberries into a shallow dish, pour over the sauce and leave the berries to macerate for 2 hrs or until the jellies have set and are ready to eat.
Gently turn out the jellies onto serving plates and spoon the blackberry sauce over and around. Decorate with any leftover berries and serve with cream.