Serves 6
A light desert with festive flair.
Ingredients
- 5 leaves gelatine
- 100ml /3 ½floz elderflower cordial
- 500ml / 18floz Champagne or sparkling wine
- 75g / 3oz raspberries
- 75g / 3oz blueberries
Method
1) 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.
2) In a large jug blend the elderflower cordial with the Champagne or sparkling wine and quickly stir in the gelatine.
3) Pour into six Champagne glasses and add some raspberries and blueberries to each. Chill for three-four hours or overnight until set.
