Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Sparkling Berry Jellies

Foods from SpainThis 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.

Sparkling Berry JelliesIngredients for Sparkling Berry Jellies

135g raspberry jelly, broken up into cubes
300ml Cava
200g mixed berries, such as strawberries, raspberries, blueberries and blackberries, hulled and halved if necessary
Single cream and fresh mint, to serve

How to make Sparkling Berry Jellies

  • Put the jelly cubes in a jug, pour over 200ml boiling water and stir until the jelly has dissolved.
  • Cool, then slowly stir in the Cava – you should have about 600ml liquid.
  • Divide the fruit between 6 x 150ml pretty glasses, then pour some of the jelly into each, to just cover the fruit.
  • Cover and chill until the surface is just set – this holds the fruit in place, so it doesn’t float to the surface.
  • Top up with the remaining jelly, cover and chill until set.
  • To serve pour the cream onto each jelly in a thin layer, then decorate with fresh mint leaves.
  • Serve with shortbread or a crisp biscuit.

Serves 6

Bookmark and Share

Foods from Spain

EMAIL US