Berry, Elderflower & Prosecco Jelly

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


  1. Put the fruit, glasses or terrine and Prosecco in the fridge – it works best when everything is really cold!
  2. In a bowl, soak the gelatine leaves in a little cold water for a minute, drain and then add the cordial to the gelatine
  3. Rest the bowl over a pan of hot water (medium heat) and stir constantly until the gelatine and cordial become a syrup
  4. Add the sugar and stir until dissolved then remove the bowl from the heat and sit for a couple of minutes
  5. Pour the chilled Prosecco into the cordial mix and then our this over the fruit
  6. The fruit will probably rise to the top so push it down until the jelly mix is sealed
  7. 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.


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