Sparkling summer fruit jellies
- September 2007
- Serves 6
- Takes 10 minutes to make, plus cooling and chilling
Make these sparkling fruit jellies with Prosecco or Champagne. Just as suitable for a dinner party as a posh picnic.
- Dairy-free recipes
- 4.6g (2.9g saturated)
- 3.7g (18.2g sugars)
Per jelly: 182kcals, 4.6g fat (2.9g saturated), 2.2g protein, 3.7g carbs, 18.2g sugar, trace salt
- 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
- 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.
- Pour the cream onto each jelly in a thin layer, then decorate with fresh mint leaves.
You can make these up to 2 days ahead. Cover and chill until serving.
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