Summer Fruit, Elderflower and Prosecco Jelly
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party
Five Ingredients or LessYes
Taste and Texturebubbly, fruity, light, sweet
Type of Dishdessert
- 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
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