According to my wine calendar, even though gelatine molds are a little bit on the retro side, taking this festive classic and giving it a modern twist is not only easy but quite delicious. How do you take a classic dessert like this and make it more modern? Easy, with a touch of Riesling.

Sprinkle two packets of unflavoured gelatine in half a cup of Riesling and let stand for about 5 minutes. While this is standing, combine one cup of Riesling in a saucepan with 1 1/2 cups of sparkling white grape juice and 1/4 cup of sugar. Bring this mixture to a boil, remove it from the heat and slowly add the gelatine mixture and stir until it is completely dissolved.

Place the pan containing the mixture in a large bowl filled with ice and let it stand for around 20 minutes or until it is almost set. Whisk this mixture gently to form small bubbles and then carefully fold in about half a cup each of fresh raspberries, melon cubes, seedless white grapes and slices of tangerine. Once this has been combined, spoon mixture into a slightly greased decorative mold, cover and chill for another 4 hours in the refrigerator. When ready to serve, dip the mold into a bowl of warm water for a few seconds, place a plate on top of the mold upside down and invert the mold onto the plate.

Slice, serve and enjoy