recipe for Sparkling Berry Jellies has been reproduced
courtesy of Foods from Spain.
Strawberries and raspberries are instantly recognisable
fruits. Their vibrant colours make many people associate
the fruit with summer, but now summer can be enjoyed
early. The delicious, sweet taste of Spanish strawberries
and raspberries means that they are no longer a British
seasonal treat and can be enjoyed from as early as December.
Spanish blueberries and blackberries are also giving
Britain a taste of the summer as early as March, and
brightening up the winter months with some varieties
available October to December.
The favourable climate of Spain helps to produce full
flavoured succulent berries, which are ideal for a healthy
snack and perfect for keeping those hunger pangs at
bay. The Spanish growers work to high standards to ensure
the berries are bursting with flavour and goodness and
now with new means of production, the fruit is the best
it has ever been.
for Sparkling Berry Jellies
135g raspberry jelly, broken up into cubes
200g mixed berries, such as strawberries, raspberries,
blueberries and blackberries, hulled and halved if
Single cream and fresh mint, to serve
to make Sparkling Berry Jellies
the jelly cubes in a jug, pour over 200ml boiling
water and stir until the jelly has dissolved.
then slowly stir in the Cava – you should have about
the fruit between 6 x 150ml pretty glasses, then pour
some of the jelly into each, to just cover the fruit.
and chill until the surface is just set – this holds
the fruit in place, so it doesn’t float to the surface.
up with the remaining jelly, cover and chill until
serve pour the cream onto each jelly in a thin layer,
then decorate with fresh mint leaves.
with shortbread or a crisp biscuit.