Elderflower prosecco cream jellies

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Elderflower prosecco cream jellies
Serves 8
For the cream layer
Sunflower oil, for greasing
200ml double cream
50g caster sugar
50ml elderflower cordial
2 gelatine leaves

For the raspberry layer
175g caster sugar

800g raspberries, plus extra to serve
8 gelatine leaves
400ml prosecco
  1. Lightly grease eight 125ml jelly moulds or glasses with sunflower oil.
  2. In a large saucepan over a low heat, add the cream, sugar and elderflower cordial. Heat until the sugar has dissolved.
  3. Soak the two gelatine leaves in cold water for five minutes until soft, then squeeze out any excess water and add to the warm cream.
  4. Stir to dissolve, then divide equally among the jelly moulds. When cool, transfer to the fridge to set for at least one hour.
  5. In a large saucepan over a low heat, add the sugar for the strawberry layer with 250ml water. Stir until the sugar has dissolved completely.
  6. Simmer gently for 10 minutes more until light and syrupy. Pour into a measuring jug and add the lime juice; you should have about 275ml.
  7. Pour the syrup back into the pot and add the raspberries. Heat over a low heat and cook gently until the raspberries are soft.
  8. Remove from the heat and leave to stand for about 10 minutes. While still warm, pour the mixture through a sieve.
  9. Soak the eight gelatine leaves in cold water for five minutes until soft, then squeeze out any excess water and add them to the strained syrup. Stir to dissolve the gelatine completely. Pour in the prosecco until you have about 800ml liquid in total.
  10. Check the elderflower cream has set; if so, divide the strawberry jelly mixture among the moulds. Return to the fridge and leave overnight to set.
  11. To serve, release the jellies from their moulds by briefly dunking them in hot water and turning out onto plates. Serve with fresh raspberries.

Per serving: 329kcals, 11.1g fat (6.2g saturated), 31.9g carbs (28.6g sugars), 0.6g protein, 0g fibre, 0.012g sodium