- 300g raspberry
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp golden caster sugar
- 2 leaves gelatine
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
- 50ml elderflower cordial
- 250ml prosecco
Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…
- a few elderflowers, to decorate (optional)
Arrange half of the raspberries (choose similar-sized ones) in 2 x 150ml darioles or moulds.
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.
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.
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.
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.