Collect some flowers either from your own garden or from a source that specialises in pesticide-free flowers, suitable for use in the kitchen.
- Wash and dry all the petals and set aside.
- Soften the sheets of gelatin in a bowl of cold water.
- Squeeze three oranges over a drainer, collecting the juice in a bowl and removing all seeds.
- Peel the remaining orange and cut it into cubes.
- Wash the lemon and slice the zest into thin slices.
- Wash and slice the strawberries, peel the banana and slice them into rounds, wash and slice the peaches.
- In a saucepan, place 5 tablespoons of water and warm it on the stove, add the gelatin remembering to squeeze the excess cold water off first.
- Let the gelatin melt completely.
- Mixing it with a wooden spoon, add the orange juice and sugar and mix until all the sugar has melted, then strain the whole mixture.
- Add Muscat wine to the mixture until the total volume is 1 litre of liquid.
- Let the mixture cool until it has thickened and pour a quarter of the liquid into a gelatin mould.
- Make sure it covers the bottom and sides, then place in the freezer until it solidifies.
- Once the gelatin is solid, begin arranging the fruit into layers and placing into the mould.
- Remember to set aside a few violets for decoration.
- Pour in the remaining gelatin until the mould is filled and the fruit is well-covered.
- Pound the mould a few times against a flat surface to remove any air bubbles and then put it in the refrigerator for at least 4 hours.
- When completely cold, remove it from the fridge and immerse it into boiling water for a few seconds, then turn it upside down on a serving plate.
A nice glass of Muscat wine makes a great accompaniment for this dish.