Elderflower, Champagne and berry jellies

AT A GLANCE

Whether made in individual serves as we have here, or in a large bowl laid out to share, jelly always brings the fun. Start this recipe a day ahead to set the jellies.

  • 1.125 litres (1½ bottles) Champagne (or sparkling white wine)
  • 375 ml (½ bottle) moscato
  • 175 gm white sugar
  • 40 ml elderflower liqueur
  • 1 thinly peeled piece of lemon rind
  • 250 gm (2 punnets) raspberries
  • 12 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes
  • 150 gm (1 punnet) blueberries
01   Combine wines, sugar, elderflower liqueur, lemon peel and 5 raspberries in a saucepan and bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a bowl placed over ice and stand, stirring occasionally, until just cool but not set (about 20 minutes). Ladle jelly mixture into twelve 150ml moulds to a quarter full, then refrigerate until starting to set (about 1 hour). Add a few raspberries and blueberries to each mould, then a little more jelly until two-thirds full and refrigerate until jelly is starting to set (1½ hours). Add remaining berries and top with remaining jelly, then refrigerate overnight to set.
02   To serve, dip moulds briefly in hot water, invert onto plates and serve chilled.

Topics:

CHAMPAGNE, DESSERT, JELLY, BLUEBERRIES, MOSCATO

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LUCY TWEED

FEATURED IN

Nov 2016

Nov 2016

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