Makes 6

Sparkling summer fruit jellies recipe

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Takes 10 minutes to make, plus cooling and chilling

135g raspberry jelly, broken up into cubes
475ml Prosecco or Champagne
200g mixed summer berries, such as strawberries, raspberries, blackcurrants and blackberries, hulled and halved if necessary
142ml carton single cream, to serve
Fresh mint leaves, to decorate

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1. Put the jelly cubes in a jug, pour over 100ml boiling water and stir until the jelly has dissolved. Cool, then slowly stir in the Prosecco – you should have about 600ml liquid.
2. Divide the fruit between 6 x 150ml pretty glasses, then pour some of the jelly into each, to just cover the fruit. Cover and chill until the surface is just set – this holds the fruit in place, so it doesn’t float to the surface.
3. Top up with the remaining jelly, cover and chill until set. They’re now ready to take to the picnic.
4. Pour the cream onto each jelly in a thin layer, then decorate with fresh mint leaves. Serve with the vanilla shortbread (see recipe).

Nutritional info

Per jelly: 182kcals, 4.6g fat (2.9g saturated), 2.2g protein, 3.7g carbs, 18.2g sugar, trace salt

Chef's tip

You can make these up to 2 days ahead. Cover and chill until serving.

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