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) moscato
- 175 gm white sugar
- 40 ml elderflower liqueur
- 1 thinly peeled piece of lemon rind
- 250 gm (2 punnets) raspberries
- 12 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes
- 150 gm (1 punnet) blueberries
- 1Combine 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.
- 2To serve, dip moulds briefly in hot water, invert onto plates and serve chilled.