Raspberries are topped with a bubbly, delicate elderflower and sparkling wine jelly in this light and fresh summery recipe.
- 250ml sparkling wine
- 50ml elderflower cordial
- 2 gelatine leaves
- Juice of 1 lemon
- 300g raspberries
- 1 tbsp. golden caster sugar
Put half of the raspberries into two 150ml moulds. With the other half, sprinkle with lemon juice and sugar and stir to combine.
Put the gelatine leaves into a bowl of cold water to soften. Warm 50ml of the sparkling wine in a small saucepan with the cordial. Squeeze out the gelatine leaves, then add to the warm wine and whisk, then put the saucepan into a small bowl of water to bring the temperature down.
Carefully stir in the rest of the sparkling wine then pour over the raspberries. Chill until set then serve with the mashed raspberries.