Annie Bell's Cupcake Fruit Jellies

Take one garden at the perfect temperature, add tempting summer flavours and mix well with friends for our al fresco earthly paradise

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   1. Have ready 12 silicone muffin cases set on a tray or dish. If you wish, use a variety of sizes as in the picture. (Alternatively, use foil muffin cases, but you will need to sit these in a muffin tin to ensure the jellies hold their shape.)
   2. Have ready 300ml each of red grape juice and smooth fresh orange juice. Cut 5 gelatine leaves (we used Supercook) into broad strips and divide equally between two bowls. Cover with cold water and leave to soak for 5 minutes, then drain.
   3. Pour 11&#8260,2 tbsp boiling water over the gelatine in each bowl and stir until dissolved. Spoon about 3 tbsp of the orange juice, 1 tbsp at a time, into one of the bowls, then mix this back in with the rest of the orange juice and add a squeeze of lemon juice. Do the same with the grape juice. Fill half the muffin cases with the orange jelly and the rest with the red.
   4. Chill for several hours or overnight until set. Decorate with dolly mixtures before serving.