Layered Berry Yoghurt Jelly Cups

Jelly has a long history in Australian kitchens, and it has always been a dish for hot days and lazy afternoons. These cups keep that spirit but swap the heavy trimmings for something brighter. A clear raspberry jelly sits underneath a spoonful of creamy vanilla yoghurt, and the berries go on top like a little summer garden. It is the kind of thing you can put together while the kettle boils and forget about until the glasses come out of the fridge.

A food fact worth knowing: most berries are more than just pretty. Raspberries and blackberries are both good sources of fibre, and blueberries are rich in natural colour compounds, which is why they look so deep and glossy against the pale yoghurt. Frozen berries work just as well here as fresh, which makes this a sensible thing to keep up your sleeve. Thaw them in the fridge overnight if you want them soft and juicy, or add them straight from the freezer if you like a bit of chill and a firmer bite.

A cooking tip that makes a real difference: let the jelly cool for a few minutes after you pour in the cold water, before you spoon the yoghurt on top. If the liquid is still warm, the yoghurt can sink and blur into the jelly. You want two clean layers, so patience is the whole trick. Spoon the yoghurt gently, rather than pouring it, and it will sit on the set jelly like a cloud.

Storage is simple but needs a little care. The jelly and yoghurt layers keep covered in the fridge for a day or so, but the walnuts and mint are best added just before serving, so they stay crisp and fresh. If you have leftover berries, don't let them go to waste. Blend them with a splash of water, strain, and you have a quick sauce for pancakes or a spoonful over plain yoghurt the next morning.

For serving, this sits happily alongside a plate of crisp biscuits or a simple cup of tea after dinner. If you want something to follow with a bit more texture, try a batch of chewy cacao raisin walnut bites, which bring a similar nutty crunch. For a fresh, bright side on a warm evening, a citrus salad with toasted walnuts makes an easy partner, with the citrus cutting through the creaminess.

Eat these soon after they are assembled, while the berries are still bright and the jelly is cool and wobbly. They are a small, honest dessert, and they taste best when you are sitting down with a spoon and nowhere else to be.