Prep time:

Cooking time: 10 minutes

Total time:

Serves: 6

9 Fine Leaf Gelatine Sheets

800ml Cold Water

100g Caster Sugar

3tbsp Le Sirop de Monon Fraise

3tbsp Creme de Fraise des Bois

200ml Prosecco

200g Fresh Strawberries

200g Fresh Raspberries

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her first book, The Handmade Home Here, we’ve picked three of our favourites for a gorgeously fresh late-spring meal...

  1. Soak the gelatine leaves in a bowl of cold water for 4-5 minutes, until they swell. Remove the leaves from the bowl and squeeze out any excess water.
  2. In a saucepan, heat 800ml of water over a low heat. Drop in the gelatine; add sugar and the strawberry syrup and strawberry liqueur. Stir for about 5-6 minutes, but do not let the mixture come to the boil.
  3. Transfer the liquid into a large pouring jug. Add the prosecco and stir gently, allowing for the bubbles to settle.
  4. Pour the jelly mixture evenly into 6 clean dessert bowls. Wash the fruit and cut the strawberries into small pieces, but leave the raspberries whole. Divide the fruit evenly between the 6 bowls. Chill in the fridge until the jellies have set (a minimum of 4-5 hours, but overnight is best).

Serving suggestion: Decorate with tiny sprigs of fresh mint.

  • words:
  • pictures: Keiko Oikawa

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