Sparkling raspberry and elderflower jellies recipe

13 ratings Rate
  • Serves 8
  • 5 mins to prepare and 10 mins to cook, 4 hrs 00 mins to cool
  • 167 calories / serving
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In a shallow bowl, soak the gelatine leaves in cold water for about 5 minutes, until softened. Meanwhile, heat the cordial with the sugar over a low heat for 5 minutes, until all the sugar has dissolved. Strain the gelatine and gently squeeze out any excess water with your hands, then add to the sugary mixture. Heat to a simmer and cook for 3 minutes, until the gelatine has melted. Remove from the heat and leave to cool a little, then pour in the sparkling wine and stir to combine.

Divide half the raspberries into 8 dariole moulds, small glasses, or any other container that holds at least 180ml (6½fl oz). Pour in the liquid to fill one third of the container and chill for 2 hours. Add the remaining raspberries and top up with the rest of the liquid. (Doing this in two parts gives an even distribution of berries in the finished jelly.) Chill for 4 hours or overnight, until set.

Turn the jellies out onto a plate (dip the moulds into a bowl of boiled water to loosen before turning out) and serve with freshly whipped cream or Greek yogurt.

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  • Ingredients

  • 6 gelatine leaves
  • 150ml (5fl oz) elderflower cordial
  • 100g (3½oz) caster sugar
  • 500ml (17fl oz) Champagne or sparkling wine
  • 250g (8oz) raspberries
  • Energy 710kj 167kcal 8%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 30g 34%
  • Salt 0g 0%

of the reference intake
Carbohydrate 30.2g Protein 2.5g Fibre 2.1g

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