Method

• 1.
  Soak gelatine leaves in a medium bowl of cold water for 5 minutes to soften.
• 2.
  Combine cordial and 4 cups (1L) water in a large jug. Pour 1 1/2 cups (375ml) into a small saucepan. Place over high heat until hot. Squeeze excess water from gelatine, add to saucepan and stir until melted. Add gelatine mixture to jug and stir to combine.
• 3.
  Pour all but 300ml gelatine mixture into a 23cm bundt pan. Set remaining 300ml gelatine mixture aside, covered. Refrigerate pan for 2 1/2 hours until jelly is almost set but still liquid (test by gently pushing a piece of fruit into jelly; if it floats to the top, jelly isn’t set enough).
• 4.
  Once jelly is almost set, add fruit to pan, gently pushing down into jelly. Pour over reserved gelatine mixture, to ensure a flat base. Refrigerate for 6 hours or overnight.
• 5.
  To serve, fill a large bowl with hot (not boiling) water and dip base of pan in water for 30 seconds. Place a serving plate over base of pan and carefully flip pan over onto plate, allowing jelly to slide out. Keep chilled until ready to serve.
• 6.
  Serve with extra berries and ice cream.