Summer fruit, elderflower & Prosecco jelly

summer fruit, elderflower and prosecco jelly recipe

Serves 10

  • 8 punnets mixed soft fruit (blackberries, raspberries, strawberries, blueberries)

  • 4 leaves beef gelatine

  • 140 ml elderflower cordial

  • 2 heaped tablespoons caster sugar

  • 425 ml Prosecco, chilled

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 bowl with clingfilm first. Put your ripe fruit into your mould or moulds and refrigerate. Put your gelatine leaves into a bowl with a little cold water to soak for a minute, then drain and add the gelatine back to the bowl with the cordial. Rest above a pan of water over a medium heat and stir constantly until the gelatine 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, moulds 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 cordial 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 jelly 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 mould into a bowl of hot water to loosen the outside of the jelly, then turn it out on to a plate. Great served with a little crème fraîche but just as good on its own.

Nutritional Information

Summer fruit, elderflower & Prosecco jelly

Mega light and fresh

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This easy elderflower jelly recipe is loaded with seasonal fruit and tonnes of summer flavours
Serves 10
10m (plus chilling and setting time)
Super easy
Method

This is a great dessert that is really tasty. It freshens the palate and you can make it before you need it − it keeps for about four or five days. You can make one large jelly in a tureen mould or dish, or you can do individual ones. Use any combination of fruit, but not pineapple or kiwi fruit, as the jelly won't set if you do.

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 bowl with clingfilm first. Put your ripe fruit into your mould or moulds and refrigerate. Put your gelatine leaves into a bowl with a little cold water to soak for a minute, then drain and add the gelatine back to the bowl with the cordial. Rest above a pan of water over a medium heat and stir constantly until the gelatine 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, moulds 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 cordial 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 jelly 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 mould into a bowl of hot water to loosen the outside of the jelly, then turn it out on to a plate. Great served with a little crème fraîche but just as good on its own.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 144 7%
  • Carbs 20.3g 8%
  • Sugar 20.3g 23%
  • Fat 0.4g 1%
  • Saturates 0.1g 1%
  • Protein 2.7g 6%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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