Jo Pratt's elderflower & raspberry jellies

Everyone loves a jelly - especially Jo Pratt's very sophisticated adult version with Freixenet Cava.

• Serves: 6

What you need:

• 6 gelatine leaves
• 600ml Freixenet Cordon Negro or Cordon Rosado
• 75ml elderflower cordial
• 1 punnet fresh raspberries
• Mint sprigs, to garnish

What you do:

1. Place the gelatine leaves in a bowl of cold water and leave for 5 minutes, then squeeze out the excess water. Place in a saucepan and add just 200ml of the Freixenet. Gently heat, stirring occasionally until the gelatine dissolves.
2. Add the remaining Freixenet and the elderflower cordial.
3. Divide the raspberries between 6 glasses or small bowls (reserving a few to garnish). Pour over enough of the jelly to cover the raspberries and place in the fridge.
4. Once set, pour over the remaining jelly and return to the fridge for a couple of hours.
5. Once the jelly has set it can be served garnished with the reserved raspberries and a sprig of mint.

Cook's tip:

This is a very summery dessert, however if you wish to serve this during the colder months, the raspberries can be swapped for blackberries, blueberries or peeled segments of satsuma. The elderflower cordial can be kept or swapped for creme de cassis (particularly nice with the blackberries and blueberries).

Cava recommendation

Freixenet, Elderflower and Raspberry Jellies are fabulous whether made with the fresh and fruity Freixenet Cordon Negro or the pretty, pink Freixenet Cordon Rosado

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