Elderflower jelly

Elderflower, rose and prosecco jelly

Jelly, but for adults

By , 03 January 2017
Elderflower, rose and prosecco jelly
  • Ready in: 20 mins
  • Serves: 4
  • Price: £1.20 per serving
Nutritional Info
Each 108ml serving contains
  • Energy 674KJ 174KCAL
    9%
  • Fat med
    2.3g
    3%
  • Saturates low
    0.3g
    2%
  • Sugars high
    25.9g
    29%
  • Salt low
    0.01g
    0%
of your reference intake.
Typical energy values per 100g: 674kJ/161kcal.
Ingredients
  • 3 sheets leaf gelatine
  • 120ml elderflower cordial
  • 1tsp rosewater
  • 2tbsp caster sugar
  • 260ml prosecco, chilled
  • 20g pistachio, chopped
  • 1tbsp rose petals
Method
  • Soak the gelatine in cold water for 5 mins until soft. Drain and squeeze out any excess water.

  • Gently warm the cordial, rosewater and caster sugar in a small pan until the sugar has dissolved. Remove from the heat and add the gelatine to the pan and stir gently until it has melted. Leave to cool slightly then gently pour the prosecco into the pan and stir to combine.

  • Divide the jelly between 4 dishes, cover with cling film and chill in the fridge for approximately 4 hours or until set.

  • Garnish with the pistachio and rose petals.