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Raspberry and blueberry Champagne jellies
Serves 6
A light, fresh, grown up dessert.
5 leaves gelatine
100 ml / 3 ½ fl oz elderflower cordial
500 ml/18fl oz Champagne or sparkling wine
75g / 3oz raspberries
75g / 3oz blueberries
1) Cut the gelatine into small pieces using scissors and soak in a bowl with four tablespoons of cold water for 10 minutes. Place the bowl over a saucepan of gently simmering water and stir until dissolved.
2) In a large jug, blend the elderflower cordial with the Champagne or sparkling wine and quickly stir in the gelatin.
Pour into six Champagne glasses and add some raspberries and blueberries to each. Chill for three to four hours or overnight until set.