Wash the fruit and remove the stalks from the strawberries. Soak the gelatine leaves in cold water.
Add the sugar to the tonic and stir to dissolve. Add the softened gelatine and allow to dissolve.
Place the fruit in the botttom of serving glasses and add a couple of fresh mint leaves. Pour the jelly mixture on top and then chill in the fridge until set (at least a couple of hours).
Split the vanilla pod in half and remove the seeds. Zest the limes. Place the cream, gin, icing sugar, vanilla seeds and lime zest into a siphon. Shake to combine and then charge with gas and chill until ready to serve.
Pick the mint leaves from their stalk and place in a food processor. Add the sugar and blend until you have a bright green powder.
Remove the jelly from the fridge and neatly pipe the cream on top. Sprinkle with the mint sugar to serve.
«Use whatever fruit are in season and marry them with different drinks to make a versatile dessert.»