Raspberry and blueberry Champagne jellies

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


  • 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.
  • 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.

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