2. Pour around a third of the elderflower pressé into a saucepan and heat until almost boiling. Remove gelatine from the cold water, squeeze out the excess and drop into the heated elderflower pressé. Stir well until the gelatine is dissolved.
3. Add the remaining elderflower pressé and leave until cool. Then pour approximately 1cm of the jelly into a large jelly mould. Place the mould in fridge to set.
4. Once the first layer is set, arrange the strawberries over; add another layer of jelly and place in fridge to set. Repeat this process twice more, using the raspberries and blueberries/currants. Finish by pouring over any remaining jelly then cover with clingfilm and chill for at least 4 hours or until fully set.
5. When ready to serve, dip the mould in hot water then invert onto a plate and garnish with mint.