Kefir and vanilla jelly with stone fruits and cherries

Ingredients

FOR THE JELLY

• 3 gelatine leaves (platinum-grade)

• 300ml full-fat milk

• 150ml pure or thickened cream

• 80g caster sugar

• pared peel from 1 small lemon

• 1 tsp vanilla bean paste

• 400ml plain, unsweetened kefir

FOR THE FRUITS

• 2 ripe but firm peaches or nectarines

• 2 ripe but firm plums

• 1 tbsp lime juice (or more to taste)

• 1 tbsp runny honey or maple syrup (or more to taste)

• a handful of fresh cherries, halved and pitted

• a few mint leaves, finely sliced

Method

Make the jelly

1. Step 1

   Place the gelatine 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.

2. Step 2

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

3. 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.

Make the fruit salad

1. 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).

2. 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.

To assemble

1. 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.