Hull the strawberries and string the redcurrants. Blend the fruits and sugar to a puree using a food processor or blender. Strain through a sieve to remove the seeds.

Sprinkle the Vege-Gel over the apple juice in a saucepan and stir thoroughly until completely dissolved and the liquid appears to thicken.

Add the fruit puree and reheat until almost boiling. Ladle or pour into individual glasses or jelly moulds. Leave to cool then chill for at least 1 hour until firm. (They can also be left overnight).

To serve, if using jelly moulds fill a bowl with very hot water and dip the moulds, one at a time into the water for 2-3 seconds. Invert onto serving places. (Avoid dipping the moulds for too long or the jellies will start to soften). 

Whip the cream and pipe a swirl of cream on top of each jelly and add some fresh berries. Finish with a sprinkling of chocolate sprinkles!