Sloe Gin Jellies with Minted Crème Fraîche

We are in adult territory now so don’t let the kids get their hands on any leftovers! If you like, swap the sloe gin for Pimm’s and use lemon, orange or strawberry jelly. Try substituting orange segments, strawberries or sliced peaches for the summer berries.

MAKES 4 adult portions

PREPARATION TIME 5 minutes, plus cooling and at least 4 hours setting

FOR THE SLOE GIN JELLIES

375ml/13fl oz/1½ cups apple juice

135g/4¾oz packet of blackcurrant jelly, cut into pieces

200ml/7fl oz/scant 1 cup sloe gin

250g/9oz/12/3 cups mixed summer berries (blueberries, raspberries, strawberries and blackberries)

FOR THE MINTED CRÈME FRAÎCHE

1 handful of mint leaves, finely chopped, plus extra leaves to decorate

200ml/7fl oz/scant 1 cup half-fat crème fraîche or sour cream

½ lemon

2 tbsp icing/confectioners’ sugar, sifted

 

1 Put 125ml/4fl oz/½ cup of the apple juice in a jug or bowl with the jelly pieces and microwave on high for 1 minute. Remove and stir until the jelly has dissolved. Stir in the remaining apple juice and the sloe gin. Leave to cool.

2 Divide the berries into 4–6 glasses or small dishes and then pour the cooled jelly over the top. Put in the refrigerator to set for at least 4 hours.

3 To make the minted crème fraîche, stir the mint into the crème fraîche with a squeeze of lemon juice and the icing/confectioners’ sugar. (The jellies and crème fraîche can be prepared a day in advance and kept in the refrigerator.)

4 Remove the jellies from the refrigerator, decorate with mint leaves and serve with the crème fraîche spooned on top or offered separately.