29 Dec Sparkling Berry Jelly
If you’re looking for a light and refreshing summer dessert, this Sparkling Berry Jelly is just for you! It combines sweet, fresh berries with fruit juice and sparkling wine. The fizzy bubbles actually set in the gelatine and dissolve on your tongue when you take a bite!
I think this jelly would be a perfect New Years Eve dessert. Anything made with champers is automatically classified as “festive’ in my book! Despite it’s impressive appearance, it is an incredibly easy recipe to make. Plus it can be made days in advance and feeds a crowd. Other fruit and juice flavours work really well too, but I think the red jelly is the most eye-catching and festive.
12 gelatine leaves
300ml cranberry juice
400ml cold Red Grapetiser
300ml cold sparkling wine*
500ml mixed berries
- Cover the gelatine leaves with cold water and leave to soak. Meanwhile heat the cranberry juice until it is hot but not yet boiling, then remove from the heat.
- Squeeze the excess water from the gelatine leaves, then whisk into the hot cranberry juice until completely dissolved. Leave to cool for 30 minutes at room temperature.
- Lightly oil a 1,5 litre mould or bowl. Slowly pour the sparkling wine and Grapetiser into the cranberry liquid. Stir gently, then pour into the mould.
- Refrigerate until cool and just starting to thicken (about 1 hour), then add the fruit to the berry jelly. This prevents all the fruit from falling to the bottom.
- Refrigerate for a further 4 hours, or overnight.
- To unmould the jelly, briefly dip the mould into hot water, then turn over onto your serving dish. Decorate with fresh fruit and mint leaves if desired. Cut into slices and serve with custard or whipped cream.
*For a kiddies version, simply substitute the sparkling wine with lemonade or sparkling water.