• 300 ml Cranberry and Raspberry cordial
  • 300 ml water or rose wine
  • 5 leaves gelatine
  • 200 ml double cream
  • 200 ml natural set yoghurt
  • 300 g mixed fresh berries


  1. Place the gelatine leaves in a dish and cover with cold water. Leave to soak for 5 minutes.
  2. Meanwhile, heat the cordial in a saucepan until hot but not boiling.
  3. Remove from the heat and add the softened gelatine leaves one by one until they dissolve.
  4. Pour in the water  or Rose and stir.
  5. Divide one third of the fruit between the glasses and pour the jelly into  the glasses. Allow to cool and then set aside in the fridge to set .
  6. When the jelly is set, lightly whip the cream and stir in the yoghurt. Spoon on top of the jellies.
  7. Arrange the fresh berries on top.
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