These sparkling summer fruit jellies fizz with Champagne and glorious fruity flavours. Make them in attractive glasses and they're just as suitable for a dinner party as a posh picnic.
Ingredients
- 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
Method
- 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.