Pour 250ml (8fl oz) water into a small pan, add sugar and vanilla pod, heat gently for 5 minutes until the sugar has dissolved, then leave to stand for a further 10 minutes for the vanilla pod to infuse.
Soften the gelatine in a little cold water, then remove and shake off any excess water. Add to the vanilla water and stir until dissolved. Remove the vanilla pod and dry - it can be used again, or placed when it's bone dry in a jar of caster sugar to flavour it.
Add the lemon juice and a further 250ml (8fl oz) of cold water to the pan. Pack the fruit, sliced, into a 1 litre ring mould or jelly mould and pour over the vanilla syrup. Place in the fridge to set for at least 6 hours or overnight.
To turn out, dip the mould in warm water then invert onto a serving plate. Serve with whipped cream if liked.
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