Apple and blackberry jelly

Method

1. Put the gelatine leaves in a small bowl of cold water for a few minutes until softened and spongy. Heat the apple juice and sugar in a pan over a medium heat until just simmering. Remove from the heat. Squeeze the excess water from the gelatine and add the leaves to the hot juice. Stir to dissolve, then set aside for 1-2 hours until it starts to thicken.
2. Lightly grease a 1 litre jelly mould. Add the blackberries to the jelly, then pour it all into the mould. Leave to set overnight in the fridge.
3. When ready to serve, lightly whip the double cream with the icing sugar to soft peaks. Dunk the jelly mould briefly into a bowl of just boiled water, then invert onto a plate and give a good shake to help release the jelly. Serve with the cream and shortbread biscuits, if you like.