Jump to Main ContentJump to Primary Navigation
Top

A very berry jelly

jelly.jpg

Adding a splash (or two) of prosecco gives this children’s party classic a grown-up spin. British strawberries come into season in early May and these dainty jellies are ideal for making the night before a dinner party.

Kcal: 156 per serving

Fat: 0.1g per serving

Preparation time: 10 minutes

Setting time: 4 hours-overnight

Ingredients (serves 6):

  • 9 fine gelatine leaves
  • 800ml cold water
  • 100g caster sugar
  • 3 tbsps le sirop de monin fraise (strawberry syrup)
  • 3 tbsps crème de fraise des bois (strawberry liqueur)
  • 200ml prosecco u 200g fresh strawberries
  • 200g fresh raspberries
  • Fresh mint, to serve

Method

Step 1: Soak the gelatine leaves in a bowl of cold water for 4-5 minutes, until they swell. Remove from the bowl and squeeze out any excess water.

Step 2: Heat the 800ml of water in a saucepan over a low heat. Drop in the gelatine; add the sugar, strawberry syrup and strawberry liqueur. Stir for about 5-6 minutes, but do not let the mixture come to the boil. Transfer to a large pouring jug. Add the prosecco and stir gently, allowing for the bubbles to settle.

Step 3: Pour into six dessert bowls. Cut the strawberries into small pieces, but leave the raspberries whole. Step 4: Divide the fruit evenly between the six bowls. Chill in the fridge until set (a minimum of 4-5 hours, but overnight is best). Decorate with tiny sprigs of fresh mint to serve.

From The Handmade Home: Inspirational Craft, Food And Flowers by Cherry Menlove (£20, W&N)

Comments

Latest...

The best low-alcohol swaps for your favourite beers, wines and spirits

Time for a booze-not-booze?

by Amy Swales
01 Dec 2016

Now Brexit is making our Christmas dinner more expensive

Seriously?

by Moya Crockett
01 Dec 2016

A 24-hour doughnut delivery service is coming to London

Best of all? They’re (kind of) healthy

28 Nov 2016

Form an orderly queue: cheese advent calendars are now a thing

What took the world so long?

by Moya Crockett
28 Nov 2016

Prosecco mince pies exist – and 2016 suddenly doesn’t seem so bad

Ah, Santa Claus, you’re spoiling us…

by Kayleigh Dray
25 Nov 2016

Get ready: London's giant gin hotel will open next month

A must-visit for any gin fans

by Sarah Biddlecombe
25 Nov 2016

This restaurant's act of festive kindness has gone viral

“No one eats alone on Christmas Day”

by Amy Swales
24 Nov 2016

The ultimate Christmas list for gin lovers

We wish you a ginny Christmas

by Amy Swales
24 Nov 2016

How to make boozy Nutella, aka the antidote to 2016

You need this.

by Sarah Biddlecombe
24 Nov 2016

There's now a custard cocktail so we can all have a merry Christmas

And you can have the recipe

by Anna Pollitt
22 Nov 2016