Sparkling summer fruit jellies

Save

Make these sparkling fruit jellies with Prosecco or Champagne. Just as suitable for a dinner party as a posh picnic.

Join Extradelicious to unlock Cook Mode

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

Join Extradelicious to unlock Cook Mode

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.
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.
Top up with the remaining jelly, cover and chill until set. They’re now ready to take to the picnic.
Recipe continues after advertising adslot-recipe-4
Pour the cream onto each jelly in a thin layer, then decorate with fresh mint leaves.

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

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