Whether made in individual serves as we have here, or in a large
bowl laid out to share, jelly always brings the fun. Start this
recipe a day ahead to set the jellies.
1.125 litres(1½ bottles) Champagne (or sparkling white wine)375 ml(½ bottle) moscato175 gmwhite sugar40 mlelderflower liqueur1thinly peeled piece of lemon rind250 gm(2 punnets) raspberries12titanium-strength gelatine leaves, softened in cold water for 3-5 minutes150 gm(1 punnet) blueberries
Combine wines, sugar, elderflower liqueur, lemon peel and 5 raspberries in a saucepan and bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a bowl placed over ice and stand, stirring occasionally, until just cool but not set (about 20 minutes). Ladle jelly mixture into twelve 150ml moulds to a quarter full, then refrigerate until starting to set (about 1 hour). Add a few raspberries and blueberries to each mould, then a little more jelly until two-thirds full and refrigerate until jelly is starting to set (1½ hours). Add remaining berries and top with remaining jelly, then refrigerate overnight to set.
To serve, dip moulds briefly in hot water, invert onto plates and serve chilled.