Raspberry Bellini jelly
Top this cocktail-inspired jelly with raspberries for the ultimate centrepiece. Make it the day before so it can set overnight.
SERVES 6 with leftovers PREP 15min, plus overnight setting COOK about 5min
• 10 sheets platinum-grade leaf gelatine (we used Dr Oetker)
• 250ml elderflower cordial
• 200ml Prosecco
• Sunflower oil, to brush
• 150g raspberries, plus extra to decorate, optional
• 1 nectarine, halved, de-stoned and sliced
1 Soak gelatine in a small bowl of cold water for 5min. In a large jug, mix elderflower cordial with 450ml cold water. In a small pan, gently warm 200ml of this cordial mixture until just simmering. Squeeze out excess water from gelatine, then add gelatine to pan, stirring until completely dissolved.
2 Pour Prosecco into jug with remaining elderflower mixture, trying to avoid too many bubbles rising.
3 Stir gelatine mixture into Prosecco mixture. Set aside 200ml of mixture at room temperature. Leave remainder to chill in the fridge, stirring every so often,
until almost set but still pourable, about 2-3hr. This is so fruit will be suspended throughout the jelly.
4 Lightly brush inside of a 1 litre jelly mould with oil. When jelly is almost set, pour 1/5 of it into the mould, then top with ¼ of the fruit. Repeat until all fruit and semi-set jelly is used up. Chill for 30min.
5 If reserved jelly has set, heat gently, stirring, to melt it again, then pour over top of jelly in mould. This will create a flat surface so jelly sits straight when turned out. Transfer to fridge to set completely for at least 8hr, but ideally overnight.
6 To serve, gently release jelly from sides of mould with your fingers, then invert on to a serving plate and shake gently to release jelly from its mould. If the jelly doesn’t come out easily, sit it in a bowl of warm water for 10sec and try again. Decorate with extra raspberries, if using, and serve straight away.
GET AHEAD Make jelly to end of step 5 up to 24hr ahead. Complete recipe.
PER SERVING (IF SERVING 10): CALS 63; FAT 0G; SAT FAT 0G; CARBS 10G