Raspberry Bellini jelly

Decorate this cocktail-inspired jelly with edible flowers for the ultimate centrepiece. Make the day before to allow it to set overnight.

SERVES 8-10

PREPARATION TIME

15 minutes, plus overnight setting

COOKING TIME

about 5 minutes

18g leaf gelatine

250ml elderflower cordial

200ml Prosecco

Sunflower oil, for brushing

150g raspberries

1 nectarine, halved, de-stoned and sliced Edible flowers (optional), to serve

1 Soak the 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 simmering. Squeeze out excess water from the gelatine, add to the pan and stir until completely dissolved.

2 Pour the Prosecco into the jug with the remaining elderflower mixture, trying to avoid too many bubbles rising.

3 Stir the gelatine mixture into the Prosecco mixture. Set aside 200ml of it at room temperature. Chill the remainder, stirring every so often, until almost set but still pourable, about 2hr (so the fruit is suspended throughout the jelly).

4 Lightly brush the inside of a 1-litre jelly mould with oil. When the jelly is almost set, pour a quarter of it into the mould, then sprinkle with a quarter of the fruit. Repeat three times.

5 If the reserved jelly has set, heat gently, stirring, to melt again, then pour over the top of the jelly in the mould. This creates a flat surface, so the jelly sits straight when turned out. Transfer to the fridge to set for at least 8hr, but ideally overnight.

6 To serve, gently release the jelly from the sides of the mould with your fingers, then invert on to a serving plate. If the jelly doesn’t come out easily, dip in a bowl of warm water for 30sec and try again. Decorate with edible flowers, if using, and serve straight away.