Pour half of the rosé wine into a large saucepan and sprinkle the powdered gelatine evenly over the surface. Leave to soak for 5 minutes, then warm gently over a low heat until the gelatine has dissolved and the liquid is completely clear, taking care not to let it boil.Add the sugar and stir until dissolved. Remove from the heat and stir in the rest of the wine, and the strawberry liqueur if using. Leave to cool at room temperature.

Arrange one third of the strawberries in the base of the bundt tin and pour over one third of the jelly mixture to cover. Chill in the fridge for about 45 minutes until set, leaving the rest of the jelly mixture at room temperature. Scatter another third of the strawberries on top, cover with another third of the jelly mixture and chill until set. Repeat one last time, then chill for 4 hours or until completely set.

Just before serving, whip the cream, sugar, lemon zest and elderflower cordial together into soft peaks. Fold in the chopped mint and spoon into a small serving bowl. Decorate with the small mint leaves.

Dip the bundt tin mould into a bowl of hot water and count to ten. Gently loosen the edge of the jelly from the side of the tin, then cover the top of the tin with an upturned flat serving plate, hold together firmly and turn over. Shake sharply to release the jelly if necessary. Serve within 30 minutes with the elderflower and mint cream.

Cook's notes: Vary the type of wine and fruits for different jelly flavours: red wine works well with raspberries, sparkling white wine with thin slices of skinned fresh peaches, blueberries with orange-scented white wine.