A very berry jelly

A very berry jelly

The clear jelly, with its mint leaf garnish and pale green frosting, is a light, refreshing finish to the meal.

Serves 6

  • 9 x fine leaf gelatine sheets
  • 800ml cold water
  • 100g caster sugar
  • 3 tbsp Le Sirop de Monin fraise (strawberry)
  • 3 tbsp Crème de Fraise des Bois
  • 200ml prosecco
  • 200g fresh strawberries, washed, hulled and quartered
  • 200g fresh raspberries, washed
  1. Soak the gelatine leaves in a bowl of cold water for 4-5 minutes, until they swell. Remove the leaves from the bowl and squeeze out any excess water.
  2. In a saucepan, heat 800ml of water over a low heat. Drop in the gelatine; add sugar and the strawberry syrup and strawberry liqueur. Stir for about 5-6 minutes, but do not let the mixture come to the boil.
  3. Transfer the liquid into a large pouring jug. Add the prosecco and stir gently, allowing for the bubbles to settle.
  4. Pour the jelly mixture evenly into 6 clean dessert bowls. Wash the fruit and cut the strawberries into small pieces, but leave the raspberries whole. Divide the fruit evenly between the 6 bowls. Chill in the fridge until the jellies have set (a minimum of 4-5 hours, but overnight is best).

Serving suggestion: Decorate with tiny sprigs of fresh mint.

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs' Theatre at Wealden Times Midsummer Fair's Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her first book, The Handmade Home Here, we've picked three of our favourites for a gorgeously fresh late-spring meal.

Photographs: Keiko Oikawa