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                                                                  Ingredients
                                                                  • Yes No 8 pint 8 pints of mixed soft fruit
                                                                  • Yes No 4 sheets of gelatin
                                                                  • Yes No ¼ pint pint elderflower cordial
                                                                  • Yes No 2 tbsp 2 tablespoons sugar
                                                                  • Yes No 1¾ cups prosecco
                                                                  • First of all, decide whether you want to make one big jelly or small individual ones. If you are making a big one, it’s a good idea to line the mold with plastic wrap. Put your ripe fruit into your mold or molds and refrigerate. Put your gelatin leaves into a bowl with a little cold water to soak for a minute, then drain and add the gelatin back to the bowl with the cordial. Rest above a pan of water over a medium heat and stir constantly until the gelatin and cordial become a syrup. At this point you can add your sugar, stir till dissolved, then remove the bowl from the heat and let it sit at room temperature for a minute or so.Take your fruit and Prosecco out of the fridge. The idea being that your fruit, molds and Prosecco are all chilled, so the bubbles stay in the jelly when it sets and they fizz in your mouth when you eat it—beautiful! Pour the Prosecco into your cor- dial mix, and then pour this over your fruit. Some of the fruit might rise to the top, so using your finger, just push the fruit down into the gelatin mix so that it is sealed and will then keep well in the fridge. Put back into the fridge for an hour to set.To serve, dip your mold into a bowl of hot water to loosen the outside of the jelly, then turn it out onto a plate. Great served with a little crème fraîche but just as good on its own.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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