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Raspberry and blueberry champagne jellies

These decadent and dainty jellies are the perfect – and light – ending to any celebratory meal. They look beautiful served in wine or champagne glasses

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12 JANUARY 2011

Ingredients (Serves 6)

  • 5 leaves gelatine
  • 100ml/4fl oz elderflower cordial
  • 500ml/18fl oz champagne or sparkling wine
  • 75g/3oz raspberries
  • 75g/3oz blueberries

Method

Cut the gelatine into small pieces using scissors and soak in a bowl with 4 tbsp of cold water for about 10 minutes. Place the bowl over – but not touching – a saucepan of gently simmering water and stir until the gelatine has completely dissolved. Set aside for a few moments to cool slightly.

In a large jug, blend the elderflower cordial with the champagne or sparkling wine and quickly stir in the dissolved gelatine mixture.

Pour into 6 decorative champagne glasses, divide the berries evenly between them and chill for 3-4 hours, or overnight if possible, until set.

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