Prosecco and Berry Fruit Jelly served with Cinnamon Cream

Light and fruity with a dash of cinnamon cream.


  • mixed soft fruit
  • 4 leaves gelatine
  • 140 ml elderflower cordial
  • 2 tblsp (heaped) caster sugar
  • 425 ml prosecco


  1. Put the fruit into the molds and refrigerate them with the Prosecco.
  2. Soak gelatin leaves in a bowl with some cold water for a minute then drain and add to a bowl over simmering water with the cordial.
  3. Stir until a syrup.
  4. Add sugar, stir to dissolve this, remove and cool for a minute.
  5. Remove fruit and wine from fridge.
  6. Add Prosecco to cordial mix and pour over fruit. Push fruit under gently and refrigerate for at least one hour to set.
  7. To serve turn onto a plate and add some freshly whipped cream. Sprinkle with some cinnamon.


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