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Receta Summer Fruit And Prosecco Jelly

by Global Cookbook

Ingredientes

8 pt mixed soft fruit, (blackberries, raspberries, strawberries, blueberries, red currants) 4 x leaves gelatin 1/4 pt elderflower cordial

3/4 pt Prosecco, (sparkling Italian wine), chilled 2 Tbsp. caster sugar, heaping

Direcciones

1. Divide the ripe fruit in to 9 small glasses. Place all the glasses on a tray and refrigeratein the fridge.
2. Soak the gelatine leaves in some cool water for a minute, then drain and add in the gelatine back to the bowl with the cordial. Rest above a pan of water over a medium heat and stir constantly till the gelatine and cordial become a syrup.
3. At this point you can add in your sugar, stir until dissolved, then remove the bowl from the hear and let it sit at room temperature for a minute or possibly two.
4. Remove the chilled Prosecco and chilled fruit from the fridge. The idea being which 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.
5. Pour the Prosecco into the cordial mix, then divide between the glasses 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 which it is sealed and will then keep well in the fridge.
6. Place in the fridge for an hour to set.
7. To serve, dip your mould in to a bowl of warm water to loosen the outside of the jelly, then turn it out onto a plate.

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