Friday, August 3, 2012

Recipe: Sparkling Cava Jelly

This time of year there is an array of sensational summer berries to choose from for this jelly and this recipe is ideal for a summer soirée. In this recipe, I used Cava but Prosecco, or even Champagne can be used as a perfect substitute.

Shopping List:

- 325g Fresh Seasonal Summer Berries
- 450ml Chilled Cava / Prosecco / Champagne
- 60g Caster Sugar
- 2 Tsp Gelatine Powder
- 6 Fresh Mint Leaves


1. Warm 150ml of water in a saucepan over a low heat. Add the caster sugar and mint leaves. Simmer for a few minutes until completely dissolved.

2. Remove the mint leaves and allow the syrup to cool completely. While cooling sponge the gelatine - bring a small pan of water to a fast boil. Take off the heat, place the gelatine with 2tbsp of water into the Pyrex bowl and sit the bowl over the boiling water (ensuring the bowl is not touching the water). 

3. Once the gelatine is completely dissolved; add to the syrup mixture from earlier, stir until completely dissolved and divide the berries into 8 medium serving glasses filling to the half way mark.

4. Pour the chilled Cava onto the cooled gelatine mixture. Gently pour this mixture into the serving glasses ensuring the Cava is very well chilled (otherwise you will loose the bubbles). Transfer the glasses to the fridge, chill for 2-4 hrs or until the jelly is thoroughly set.

5. Serve with a dollop of Crème fraîche and decorate with a few sprigs of sweet Cicely.


Food images Neil Danton.
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