1 1/2 cups sweet white wine or clear apple juice
1 1/2 teaspoons powdered agar-agar
4 large Zespri kiwifruit
2 tablespoons finely diced crystallised ginger

sauce: 1 cup raspberries, puréed and sieved
2 Zespri kiwifruit, puréed and sieved
sugar to sweeten, optional

accompaniment: fresh raspberries, melon or kiwifruit balls.

Simmer the wine for about 5 minutes. Then, remove from the heat. Slowly add the agar-agar, stirring well. Boil for about 5 minutes, until the agar-agar is dissolved. Cool.
Peel the kiwifruit and dice. Mix with the ginger: Divide the mixture evenly into four moulds then pour in the jelly and allow to set.
To serve, spoon a little of each purée onto four serving plates. Unmould jellies onto each plate. Garnish with fruit.