Unusual recipes

Summer fruit, elderflower and Prosecco jelly

Summer fruit, elderflower and Prosecco jelly

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Summer fruit, elderflower and Prosecco jelly

Mega light and fresh

  • Germany
  • UK

Would you rather see the UK version?Would you rather see the US version?Would you rather see the Australian version?Would you rather see the German version?Would you rather see the Dutch version?Você prefere ver a versão em português?Close

Mega light and fresh

Serves 10

Cooks In10 minutes plus chilling and setting time

DifficultySuper easy

Nutrition per serving
  • Calories 171 9%

  • Fat 0.7g 1%

  • Saturates 0.1g 1%

  • Sugars 28g 31%

  • Salt 0.03g 1%

  • Protein 3.7g 7%

  • Carbs 31.6g 12%

  • Fibre 7.3g -

Of an adult's reference intake


  • 8 punnets mixed soft fruit (blackberries, raspberries, strawberries, blueberries)
  • 4 leaves beef gelatine
  • 140 ml elderflower cordial
  • 2 heaped tablespoons caster sugar
  • 425 ml Prosecco , chilled

Recipe From

Happy Days with the Naked Chef


  1. This is a great dessert that is really tasty. It freshens the palate and you can make it before you need it − it keeps for about four or five days. You can make one large jelly in a tureen mould or dish, or you can do individual ones. Use any combination of fruit, but not pineapple or kiwi fruit, as the jelly won't set if you do.
  2. First of all, decide whether you want to make one big jelly or small individual ones. If you are making a big one, it's a good idea to line the bowl with clingfilm first. Put your ripe fruit into your mould or moulds and refrigerate. Put your gelatine leaves into a bowl with a little cold water to soak for a minute, then drain and add the gelatine back to the bowl with the cordial. Rest above a pan of water over a medium heat and stir constantly until the gelatine and cordial become a syrup. At this point you can add your sugar, stir till dissolved, then remove the bowl from the heat and let it sit at room temperature for a minute or so.
  3. Take your fruit and Prosecco out of the fridge. The idea being that your fruit, moulds and Prosecco are all chilled, so the bubbles stay in the jelly when it sets and they fizz in your mouth when you eat it - beautiful! Pour the Prosecco into your cordial mix, and then pour this over your fruit. Some of the fruit might rise to the top, so using your finger, just push the fruit down into the jelly mix so that it is sealed and will then keep well in the fridge. Put back into the fridge for an hour to set.
  4. To serve, dip your mould into a bowl of hot water to loosen the outside of the jelly, then turn it out on to a plate. Great served with a little crème fraîche but just as good on its own.

Watch the video: 7 BEST GIN COCKTAILS and How to Make Them with 10 Ingredients! - VOL. 1 (July 2022).


  1. Leeland

    I can't join the discussion right now - very busy. Osvobozhus - make sure your opinion on this issue.

  2. Mariner

    Yes, I understand you. There is something in this and I think this is a great idea. I agree with you.

  3. Aillig


  4. Niel

    In my opinion, mistakes are made. I am able to prove it. Write to me in PM, discuss it.

Write a message