Break up the
jelly into a heatproof measuring jug and pour on 150ml boiling water.
Stir until dissolved. Then pour in the raspberry and cranberry juice and
leave until setting. Halve or quarter the strawberries, depending on
their size. If using frozen raspberries, leave them in the freezer until
you put the jelly to set. Prepare the apple at the last moment.
Have ready a
pretty 1.2 liter mould, rinsed out with cold water. When the jelly is
beginning to thicken, stir in the fruits. With frozen raspberries it
will set almost immediately, so work quickly. Spoon into the mould and
chill until set. Turn out the jelly on to a serving plate and serve with
custard, fromage frais or frozen yogurt ice.
