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


  • Put the fruit into the molds and refrigerate them with the Prosecco.
  • 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.
  • Stir until a syrup.
  • Add sugar, stir to dissolve this, remove and cool for a minute.
  • Remove fruit and wine from fridge.
  • Add Prosecco to cordial mix and pour over fruit. Push fruit under gently and refrigerate for at least one hour to set.
  • To serve turn onto a plate and add some freshly whipped cream. Sprinkle with some cinnamon.

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