Difficulty: Medium
Preheat the oven to 150°C (gas mark 5).
Wash the red currants and remove the stems. Reserve 100 g. Place the remaining currants in a shallow baking dish. Wash the peppermint, reserving a few leaves for garnish. Chop the rest. Mix the sugar and chopped peppermint into the currants. Bake for 15 minutes, until the fruits burst and release their juices.
Pour the mixture into a fine-mesh strainer set over a saucepan. Press with a spoon to extract the juice. Add the peppermint stalks to the juice and warm gently for 5 minutes.
Soak the gelatin sheets in cold water, then drain. Remove the peppermint stalks from the juice. Stir in the gelatin off the heat and allow to cool.
Sort the raspberries. Wash, drain, and pit the cherries. Sort the wild strawberries. Divide the fruits, including the reserved currants, among four bowls. Pour the cooled juice over them and refrigerate.
Garnish with reserved peppermint leaves and optional lightly toasted almonds.
