← Back to Search Results
British
Summer Fruit, Elderflower and Prosecco Jelly

Photo by: David Loftus
Comments: 0
 

Recipe

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 4 or 5 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.

Yield: Serves 10

Ingredients

  • 8 punnets (pints) of mixed soft fruit (blackberries, raspberries, strawberries, blueberries)
  • 4 leaves of gelatine
  • 140ml/ ¼ pint elderflower cordial
  • 2 heaped tablespoons caster sugar (granulated sugar)
  • 425ml/ ¾ pint Prosecco (sparkling Italian wine), chilled

Directions

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 it with plastic wrap. 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 onto a plate. Great served with a little crème fraîche but just as good on its own.


© 2002 Jamie Oliver
 

Nutritional Information

Nutrients per serving (% daily value)

187kcal (9%)
71mg (7%)
48mg (81%)
25mcg RAE (1%)
403mg
50mg
4g
21g
12g
32g
0mg (0%)
7mg (0%)
0g (0%)
1g (2%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
flavor Flavor
by Rocco DiSpirito
lucid-food Lucid Food
by Louisa Shafia
a-new-way-to-cook A New Way to Cook
by Sally Schneider
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
desserts-4-today Desserts 4 Today
by Abby Dodge
cooking-for-friends Cooking for Friends
by Gordon Ramsay
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?