Berry Jelly with Cinnamon Yogurt

Make sure the gelatine is completely covered with water so it can swell evenly.

If the juice is only hot rather than boiling, the gelatine will set better than after vigorous boiling.

Stir until no pieces of gelatine remain visible.

If the liquid is too hot, the berries may soften and lose colour.

The drier the berries, the clearer the jelly will remain.

Pour slowly to prevent the berries from floating up or getting crushed.

Chill for at least 6 hours so the jelly will be stable when unmoulded.

Adjust the honey to taste; you may want more if the berries are very tart.

To unmould more easily, briefly dip the mould in warm water or loosen the edge with a knife.

Sprinkle the pistachios on just before serving so they stay crisp.