Soak the gelatine leaves in cold water for 5 minutes. Remove and gently squeeze out the liquid. Dissolve the squeezed out gelatine leaves in a little hot water and then stir the berry juice into the dissolved gelatine.

Toss the berries into a jelly mould, and then add the juice and gelatine mixture.

Refrigerate for 4 hours until set. Unmould by quickly submerging the mould in lukewarm water.

Serve with fresh berries and clotted cream.