Strawberry and peach iced tea jelly

Soften gelatine leaves in cold water, or sponge the powder.
Bring tea or juice, castor sugar and spices to the boil – and remove from the heat.
Add softened gelatine and stir for 30 seconds, until totally dissolved.
Put a small layer of jelly, about 5 mm thick, into a terrine mould lined with clingwrap.
Leave in fridge for about 20 minutes to set.
When the initial layer of jelly is set, mix all the fruit together without bruising them and place in the jelly layer.
Press down lightly so there’s as little space as possible between them.
Place the remaining jelly over ice and leave to cool until starting to set.
Pour over fruit and cover with clingfilm, and refrigerate for a minimum of 12 hours or until set.
Turn the jelly out and cut into slices.