Gooseberry, Mint And Prosecco Jellies Recipe

Seasonal gooseberries, fragrant elderflower and the delicate fizz of Prosecco makes these elegant jellies the perfect way to round off an al fresco dinner party. Serve in champagne glasses for a sophisticated summer dessert.

Serves 6- 20 mins to prepare and 10 mins to cook, plus setting

350g (12oz) fresh (or frozen) gooseberries, plus extra to decorate
100g (4oz) caster sugar
1 tbsp elderflower cordial
1.5 x 12g sachets of powdered gelatine
300ml (1/2 pint) Prosecco
Fresh mint sprigs, to decorate

Top and tail the fresh gooseberries and put in a saucepan with the caster sugar. Cover and cook over a very gentle heat for 10 minutes, gently shaking the pan occasionally. Remove from the heat and gently stir the elderflower cordial into the mixture. Set aside to cool for one hour, gently stirring occasionally. Place a sieve over a large mixing bowl and pour all the mixture inside to strain. Mash any remaining fruit in the sieve until all the juice is removed. Discard the fruit pulp.

Put 6 tbsp cold water in a heatproof bowl and sprinkle over the gelatine. Once the mixture has turned spongy, after 3-4 minutes, place over a small pan of gently simmering water and gently stir until melted. Pour into the cooled jelly mixture and gently stir until well-combined. Pour in the prosecco and stir again.

Place 6 wide champagne glasses onto a baking tray and carefully fill each with the jelly mixture, then place into the fridge for 2-3 hours to set.

To serve, top with a few gooseberries and a sprig of mint.

Recipe courtesy of Tesco
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