Kefir and vanilla jelly with stone fruits and cherries

Step 1

Place the gelatin leaves in a bowl of iced water and allow to soften for about 5 minutes. Meanwhile, combine the milk, cream, sugar, lemon peel and vanilla in a medium saucepan and place over a low heat. When the mixture begins to steam (do not allow it to simmer), remove the pan from the heat.

Step 2

Squeeze the gelatin leaves to remove excess water, then drop them into the hot milk mixture. Whisk until the gelatin is fully dissolved, then add the kefir and whisk gently to combine.

Step 3

Strain the mixture into a jug, then divide between six coupe glasses or shallow bowls (about 150ml in each). Refrigerate for at least 4 hours or, better still, overnight until softly set.

Step 1

When ready to serve, slice the peaches (or nectarines) and plums as thinly as you can (a  mandolin is very useful here if you have one).

Step 2

Place the fruit in a shallow bowl and drizzle with the lime juice and honey (or maple syrup). Toss gently, then add the cherries and toss very gently again (ideally, we don’t want the cherries to stain the lighter fruit too heavily). Let everything macerate for 5-10 minutes until the fruit turns slightly glossy.

Spoon some of the fruit and a little of their juices over the chilled kefir jelly, scatter some mint on top and then serve immediately.