Strawberry, elderflower and prosecco cream jellies
- June 2014
- Serves 8
- Hands-on time 1½ hours, plus overnight setting
Make the most of seasonal summer strawberries with this decadent jelly recipe.
- 13.6g (8.4g saturated)
- 38.5g (38.5g sugars)
If you’re using a different brand of gelatine leaves, follow the pack instructions.
Whizz the leftover strawberries from the syrup, then strain to make about 400ml coulis. Use in cocktails or for drizzling over ice cream.
The thick rim on some ceramic moulds can make it hard to turn out the jellies. We recommend using small plastic or metal moulds.
The completed jellies will keep in the fridge for 2-3 days.
You can freeze the strawberry syrup, cooled, at the end of step 3 for 6 months. Defrost, then warm through and add the gelatine and prosecco. Do this at the end of the strawberry season to keep you in berry jelly through the autumn.
The elderflower and British strawberry seasons coincide, and the flavours work exceptionally well together. Instead of adding elderflower cordial to the cream, you could add 5-10 clean heads of freshly picked elderflowers and leave to infuse for 10 minutes before straining and adding the gelatine.
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