Prosecco, Elderflower and Summer Fruit Jelly

Super sweet, we love this flavour punching jelly served with only the freshest of the summer harvest. Whether you use a large mould or a wine glass, serve this refreshing sweet treat at the end of your summer dinner party.

Prosecco, Elderflower and Summer Fruit Jelly
  • Ingredients:
  • 8 punnets of mixed soft fruit
  • 4 leaves of beef gelatin
  • 140ml of elderflower cordial
  • 2 tablespoons of caster sugar
  • 425ml of chilled prosecco

Preparation method

  1. With your chosen mould, tin or bowl, line the base with cling film before adding your ripe fruit into the base and placing into the fridge. We recommend if not already in the fridge, placing the Prosecco into the fridge to chill.
  2. In a mixing bowl, add the gelatin leaves and cold water and leave to soak before draining. When drained, return the leaves to the bowl before adding the elderflower cordial.
  3. Place the bowl with the cordial and the gelatin leaves onto a saucepan filled with water and place onto a medium heat.
  4. Stir the ingredients until both the gelatin and cordial have combined to become a syrup. Once a syrup, add the sugar and stir until it has all dissolved before removing the bowl from the heat and allow to stand.
  5. Remove your now chilled fruit and Prosecco from the fridge and pour the Prosecco into the cordial mix before pouring over your now prepared and chilled fruit.
  6. If any fruit rises to the top of the mould, we recommend pushing it down so that they can become sealed inside the jelly mixture.
  7. Place the jelly into the fridge to set, this should take around an hour.
  8. When serving, dip your jelly mould into a bowl of hot water to loosen before turning out onto a plate.