Method
Drain the tinned berries or plums or cook the fresh or frozen fruit until they come to the boil and drain them. Keeping the juice. Put the juice into a saucepan and bring to the boil with the sugar and 1 ½ cups of water. Simmer for 5 minutes then take off the heat.
In a cup place the gelatine and ? of a cup of water and mix for 1 minute until softened. Stir into the hot mix and dissolve while stirring well. Add the wine and mix. Note. If you want the alcohol in the wine to remain then add the wine while the liquid is much cooler.
Place the fruit evenly in a bowl or 6 wine glasses ( I find the glasses are great for this). Cool the liquid in the saucepan by placing in the sink filled with a little cold water and whisking being careful not to include any water from the sink into the saucepan. This will make the liquid froth which is you want.
When cooled pour evenly into the bowl or glasses and spoon the froth on top. Place in the fridge for at least 4 hours or untill jelly sets.
Before serving place a spoon of berry yoghurt on top. It is a refreshing desert theat is very light and tasty.