a few handfuls blueberrries
a few handfuls raspberries
4 gelatine leaves
2 tablespoons caster sugar
400 ml Prosecco or Champagne
fresh mint leaves, to serve
Fill whatever moulds you are using (egg cups, cappuccino or espresso cups or tea cups or dariole moulds) three-quarters full of berries. Put them in the fridge to chill.
Meanwhile, soak the gelatine leaves in cold water for a few minutes until soft. Pick them out of the water and shake any excess water off. Place them in a bowl and cover with 150ml hot (but not boiling) water and the sugar. Stir to dissolve.
When the gelatine water has cooled to room temperature, add the Prosecco or Champagne, stir well and pour over the fruits in the chilled moulds. Return to the fridge to set.
When the jellies are ready, dip the bottom of each one in a little hot water to melt it very slightly and then turn out on to a plate. Scatter with a few mint leaves before serving.
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BUYING SUSTAINABLY SOURCED FISH
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