Defrost the raspberries. Drain the canned fruit, reserving the juice. Remove the skin from the kiwis and cut them into slices. Fill the fruit juice with white wine and add a little sugar. Melt the gelatine according to the package instructions and add to the wine and fruit juice mixture while stirring.
Divide the fruit evenly into 4 small serving bowls, pour the still liquid jelly over them and place in the refrigerator to stiffen. Then place three scoops of homemade apple ice cream on top of the jelly mixture, perhaps garnish with dots of cream and almond slivers.
almond slivers and bring to the table on the spot.
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