No matter how old you are, jelly is guaranteed to put a smile on your face! Better still, it’s surprisingly easy to make a delicious and impressive looking grown-up version. Here’s how!
Summer Berry & Elderflower Jelly
- 140ml Elderflower Cordial
- 425ml Prosecco
- 4 leaves Gelatine
- 2 tbsp Caster Sugar
- 400g Strawberries, hulled, large ones cut in half or quartered
- 300g Raspberries
- 300g Blueberries
- To make a large jelly, wet the inside of a 2lb loaf tin with water and line with cling film (or you can make individual jellies in small glasses)
- Soak the gelatine leaves in a bowl of cold water until soft.
- Put the elderflower cordial and sugar in a small saucepan and heat gently until the sugar has dissolved and the liquid is hot. Add the gelatine and stir until completely dissolved.
- Pour the gelatine/cordial mix into a large jug and add the Prosecco
- In order to create layers of fruit and jelly, pour about 1/2 cm of jelly into the base of your mould and refrigerate for 30-45 minutes or until set. Scatter a layer of berries over the set jelly, then pour enough jelly mix over to just cover the fruit. Return to the fridge and chill until set. Continue until you have used up all the jelly mix and all the fruit. Refrigerate until the jelly has set completely.
- To serve, invert the loaf tin on a plate and carefully remove the cling film and serve in slices.
And here are a few jellytastic tips to help you make jelly like a pro:
- How much gelatine? 1 leaf of gelatine will set 100ml liquid firmly enough to turn out, and will set 125ml of liquid less firmly (to serve in a glass)
- Four sheets of leaf gelatine roughly equates to 1 tbsp of powdered gelatine
- Powdered gelatine must be “sponged” in a little water until it has absorbed the liquid; then the hydrated gelatine can be mixed into the warm (but not boiling) liquid to be set.
- Leaf gelatine must be soaked in cold water for about 5 minutes, squeezed out, then added to a warm liquid.
- Jelly melts at about 35C, so if the weather is very hot, think about increasing the amount of gelatine you use.
- The same is true if you are setting a liquid which contains alcohol.
- Pineapple, kiwi fruit, mango and papaya contain an enzyme which interferes with the setting properties of gelatine… so just don’t even think about making jelly with these fruits!
- Dairy products strengthen the setting properties of gelatine, so bear this in mind when you make, for instance, pannacotta or blancmange.
- Gelatine is made from pork, so is not suitable for vegetarians and some religions. Other gelling agents you can try include Agar Agar, Carragheen and VegeGel
I'd love to hear from you about how you've tried this recipe - email me or add a comment below!
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