Weekend Cook: 5: WHISKED WINE JELLY Serves four-six

I LOVE whisked jellies not only for their sheer ease but for their texture, that of the chopped amber jelly that arrives so welcomely with foie gras. There is no need here to polish up your moulding skills; seeing as how you're going to slush the jelly with a whisk, appearance doesn't really come into it.

However, one word of warning: the first time I made this was on a glorious hot summer's morning, and without thinking I had a bowlful for Elevenses, the effect of which I will leave to your imagination. If it's your turn to drive home, avoid that second helping: it's the kind of defence most judges throw out of court.

Serve this spooned over whatever summer fruits take your fancy - cherries, peaches, raspberries, loganberries and strawberries - with some whipped cream on top.

1 bottle Sauternes or other dessert wine

40 g/1 1/2 oz caster sugar, or to taste

1 x 11 g sachet of gelatine

Bring the wine to the boil in a saucepan and then immediately remove from the heat. Add the sugar to taste depending on the sweetness of the wine. Your jelly should be sweeter than you might want to drink the wine to counter the acidity of the fruit. Remove 3-4 tablespoons of the hot wine to a small bowl and sprinkle over the gelatine. Leave it for a few minutes and then stir in order to dissolve.

If the gelatine hasn't completely dissolved, stand the bowl in a saucepan of just-boiled water until it does. Combine the dissolved gelatine with the remainder of the wine. Pour into a bowl and leave to cool, then cover and chill in the fridge for several hours until it has set, but preferably overnight. To serve it, run a whisk through it to break it up into a soft jewelled mass and then spoon it over whatever fruits you are serving.