Apricot Fruit Topper Recipe

1 packet of lemon-flavored jelly (Jello)

Boiling water
410 g/1 large can of apricots, drained, reserving the juice
Finely grated rind of 1 lemon
150 ml apricot yoghurt

150 g/5 oz green and black grapes, in tiny bunches
100 g/4 oz cherries, in pairs or threes
1 egg white
Caster (superfine) sugar, for frosting

Method:

Break up the jelly and place in a measuring jug. Make up to 150 ml with boiling water. Stir until completely dissolved. Make up to 300 ml with the apricot juice. Puree the apricots in a blender or food processor and stir into the jelly with the lemon rind and yoghurt. Mix well, then turn into a 600 ml wetted jelly (jello) mould. Chill until set.

Meanwhile, brush all the clusters of fruit with egg white and sprinkle liberally with caster sugar. Place on a sheet of greaseproof (waxed) paper to set. Turn the jelly out on to a serving dish and arrange clusters of fruit on top and round the edge. Serve cold.