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Ingredients
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
300 ml water or rose wine
5 leaves gelatine
200 ml double cream
200 ml natural set yoghurt
300 g mixed fresh berries
Method
- Place the gelatine leaves in a dish and cover with cold water. Leave to soak for 5 minutes.
- Meanwhile, heat the cordial in a saucepan until hot but not boiling.
- Remove from the heat and add the softened gelatine leaves one by one until they dissolve.
- Pour in the water or Rose and stir.
- 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 .
- When the jelly is set, lightly whip the cream and stir in the yoghurt. Spoon on top of the jellies.
- Arrange the fresh berries on top.
