To make this you will need eight
Pour juice into a shallow dish and lay gelatine leaves in, one at a time. Leave to soak for 5 minutes until soft. Meanwhile, place wine in a saucepan and bring to the boil, then simmer 2 minutes. Remove gelatine leaves from juice, drain them
If using powdered gelatine, sprinkle it over the juice in a bowl and leave to soak for 5 minutes. Simmer the wine as above, then simply pour the dissolved gelatine and juice into the hot wine and stir, making sure there are no lumps. Mix well and pour into a jug.
Place two melon balls of each colour into jelly moulds and pour on just enough jelly to cover and allow the balls to float. Place on a tray in the fridge and leave to cool completely until set. Place the jelly jug in the fridge as well.
Once the first layer has barely set, sprinkle the amaretti evenly over jellies and gently pour or spoon remaining cooled jelly on top. Leave to set completely, then cover the tray with plastic wrap. Eat within 2 days.
© 2003 Peter Gordon. All rights reserved.