Elderflower & raspberry jelly

Elderflower & raspberry jelly

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Prep: 10 mins Cook: 3 mins Plus 3-4 hours setting

More effort

Serves 2
A delicate dessert bursting with berry fruit flavours, subtle floral notes and the sparkling fizz of Prosecco

Nutrition and extra info

Nutrition: per serving

  • kcal249
  • fat1g
  • saturates0g
  • carbs41g
  • sugars14g
  • fibre5g
  • protein4g
  • salt0g
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Ingredients

  • 300g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp golden caster sugar
  • 2 leaves gelatine
    Gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 50ml elderflower cordial
  • 250ml Prosecco
    Prosecco

    Prosecco

    proh-sekk-oh

    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

  • a few elderflowers, to decorate (optional)

Method

  1. Arrange half of the raspberries (choose similar-sized ones) in 2 x 150ml darioles or moulds.

  2. Cut the remaining raspberries into halves and place in a mixing bowl. Squeeze over the lemon juice and sprinkle with caster sugar, then toss. Cover and chill in the fridge.

  3. Put the gelatine leaves in a bowl of cold water to soften. Pour the cordial and 50ml of the Prosecco into a saucepan. Heat until just simmering, then take off the heat.

  4. Take the softened gelatine leaves out of the bowl and squeeze out the excess water. Put them in the saucepan and whisk together to combine. Reduce the temperature until it’s cool enough to touch (try placing the pan in a shallow sink of cold water). Once the liquid is cool, gently add the remaining Prosecco and stir. The more gently you stir, the more fizz you will have in your jelly. Carefully pour into the jelly moulds. Put the moulds onto a metal tray and place in the fridge. They will take 3-4 hrs to set.

  5. To serve, turn out the jelly onto a plate and spoon over the macerated raspberries. Decorate the plate with a few elderflowers or try sprinkling a little cracked black pepper over the top, if you like.

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Comments (3)

emilyhawkins's picture

For us the taste of the Prosecco was too strong and completely overpowered the elderflower. I would make this again but with elderflower cordial instead.

teresal's picture

What a lovely dessert, replaced the prosecco with vodka and I am now officially the dessert champion with our friends. Thanks Good Food x

lynetteab's picture

So quick and easy to make! Although, I used lemonade instead of Prosecco. I'll definitely make it again.

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