Sparkling summer fruit jellies

Name: Sparkling summer fruit jellies
Yield: Serves 6
Cuisine: British recipes
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

Easy
September 2007

Easy
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

Nutrition: per serving

Calories: 182kcals
Fat: 4.6g (2.9g saturated)
Protein: 2.2g
Carbohydrates: 3.7g (18.2g sugars)
Salt: Trace

Nutrition: per serving

Calories: 182kcals
Fat: 4.6g (2.9g saturated)
Protein: 2.2g
Carbohydrates: 3.7g (18.2g sugars)
Salt: Trace

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

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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

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

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.

Method

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.