Sparkling Berry Jellies
Strawberries, raspberries, blackberries and blueberries from Spain are now in season.
Grown in the sun-drenched fields of southern Spain, these juicy berries are available in supermarkets throughout the UK until June.
Serves 6
Preparation time: 10 minutes plus cooling time
Ingredients:
135g raspberry jelly, broken up into cubes
300ml Cava
200g mixed berries, such as strawberries,
raspberries, blueberries and blackberries,
hulled and halved if necessary
Single cream and fresh mint, to serve
Method:
1. Put the jelly cubes in a jug, pour over 200ml boiling water and stir until the jelly has dissolved. Cool, then slowly stir in the Cava - you should have about 600ml liquid.
2. Divide the fruit between 6 x 150ml pretty glasses, then pour some of the jelly into each, to just cover the fruit. Cover and chill until the surface is just set - this holds the fruit in place, so it doesn’t float to the surface.
3. Top up with the remaining jelly, cover and chill until set. They’re now ready to take to the picnic.
4. Pour the cream onto each jelly in a thin layer, then decorate
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