Berry, Elderflower & Prosecco Jelly
This recipe comes courtesy of Jamie Oliver! You can make one big jelly or 4 individual ones.
- Enough mixed soft fruit (blackberries, raspberries, strawberries, blueberries) to fill your glasses, moulds or terrine. At this time of the year, frozen berries are a great option!
- 4 leaves of gelatine
- 140ml of elderflower cordial
- 2 tbsp of caster sugar
- 425ml of chilled Prosecc0
- Put the fruit, glasses or terrine and Prosecco in the fridge – it works best when everything is really cold!
- In a bowl, soak the gelatine leaves in a little cold water for a minute, drain and then add the cordial to the gelatine
- Rest the bowl over a pan of hot water (medium heat) and stir constantly until the gelatine and cordial become a syrup
- Add the sugar and stir until dissolved then remove the bowl from the heat and sit for a couple of minutes
- Pour the chilled Prosecco into the cordial mix and then our this over the fruit
- The fruit will probably rise to the top so push it down until the jelly mix is sealed
- Put the moulds/glasses/terrine in the fridge and chill for a couple of hours until set.
Tip – if using a terrine, dip into a bowl of hot water to loosen the outside of the jelly, then turn it out on to a plate.