Rosé & blackberry jellies
Prep
15 mins
Cook
10 mins
Servings
4
Difficulty
Medium
These elegant rosé and blackberry jellies are my go to when I want to impress without spending hours in the kitchen. With just fifteen minutes of prep and ten minutes of cooking, you'll have a stunning dessert that feels fancy but couldn't be simpler. The blackberries bring a wonderful tartness and are packed with antioxidants, which makes these feel like a bit of an indulgence you can actually feel good about. Serve them chilled with a dollop of whipped cream for that perfect balance of fruity, fizzy, and creamy.
Ella x
Ingredients
- 150 gramsblackberries
- 60 gramscaster sugar
- 1unwaxed lime(zest and juice)
- 500 mlsrosé champagne(sparkling rosé)
- 4gelatine leaves
- 150 mlsdouble cream
- 1 tbspicing sugar
Detail level
Instructions
- 1
Set 12 blackberries aside, then put the remainder in a small pan. Add the sugar, lime zest and 400ml sparkling rosé; bring to the boil. Cook for 4-6 minutes until the blackberries start to collapse and their colour seeps into the rosé.
- 2
Meanwhile, soak the gelatine leaves in cold water for 5-7 minutes until soft; squeeze out any excess water, then put into the boiling liquid. Stir to dissolve the gelatine.
- 3
Strain the hot liquid through a fine sieve into a measuring jug, pushing through the soft blackberries so you are left with a purple liquid (discard the seedy pulp). Stir in the lime juice, then top up the liquid with rosé until it reaches 600ml.
- 4
Place 3 blackberries in each of 4 glasses (200-250ml each), then divide the liquid evenly between the glasses; chill for at least 3 hours until set. Mix the cream with the icing sugar until just dissolved but still pourable. Top each jelly with the cream; serve cold.
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