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Summer fruit, elderflower and Prosecco jelly
Summer fruit, elderflower and Prosecco jelly
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Total Time:
10 minutes
Seasonal fruit and summer flavors shine in this simple elderflower jelly recipe.
Ingredients:
  • 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
Instructions:
  • For the jelly, choose between making one large serving or individual ones. Line the bowl with clingfilm if making a big jelly. Place ripe fruit in the mould or moulds and chill. Soak gelatine leaves in cold water, then mix with cordial over heat until syrupy. Add sugar, dissolve, and let cool slightly. Combine chilled fruit and Prosecco. Pour Prosecco mixture over fruit. Push any floating fruit down. Chill for an hour. To serve, dip mould in hot water, flip onto a plate, and enjoy alone or with crème fraîche.

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