summer fruit, elderflower and prosecco jelly

method

First of all, decide whether you want to make one big jelly or small individual ones. If you are making a big one, it’s a good idea to line the mold with plastic wrap. Put your ripe fruit into your mold or molds and refrigerate. Put your gelatin leaves into a bowl with a little cold water to soak for a minute, then drain and add the gelatin back to the bowl with the cordial. Rest above a pan of water over a medium heat and stir constantly until the gelatin and cordial become a syrup. At this point you can add your sugar, stir till dissolved, then remove the bowl from the heat and let it sit at room temperature for a minute or so.

Take your fruit and Prosecco out of the fridge. The idea being that your fruit, molds and Prosecco are all chilled, so the bubbles stay in the jelly when it sets and they fizz in your mouth when you eat it—beautiful! Pour the Prosecco into your cor- dial mix, and then pour this over your fruit. Some of the fruit might rise to the top, so using your finger, just push the fruit down into the gelatin mix so that it is sealed and will then keep well in the fridge. Put back into the fridge for an hour to set.

To serve, dip your mold into a bowl of hot water to loosen the outside of the jelly, then turn it out onto a plate. Great served with a little crème fraîche but just as good on its own.

serves: 10

ingredients

• 8 pints of mixed soft fruit (blackberries, raspberries, strawberries, blueberries)
• 4 sheets of gelatin
• Ľ pint elderflower cordial
• 2 heaping tablespoons sugar
• 1ľ cups Prosecco (sparkling Italian wine), chilled