RASPBERRY & CHAMPAGNE JELLY WITH SPICED BERRY COMPOTE
SERVES 6
The raspberry jelly is great but if you don’t feel like the work, serve the compote with panna cotta or a favourite good-quality ice cream. Use any fruit you like in the compote – if it’s stone fruit, be sure to skin and dice first.
200 g (7 oz) fresh whole raspberries
160 g (5¾ oz) caster (superfine) sugar
200 ml (7 fl oz) clear apple juice
6 x 4 g (1/8 oz) gelatine sheets (titanium strength)
250 ml (9 fl oz/1 cup) Champagne or sparkling wine
400 g (14 oz) frozen raspberries
SPICED BERRY COMPOTE
75 g (2½ oz/1/3 cup) caster (superfine) sugar
1 tablespoon clear apple juice
1 cinnamon stick
75 g (2½ oz/½ cup) fresh strawberries, hulled and halved
60 g (2¼ oz/½ cup) fresh raspberries
50 g (1¾ oz/1/3 cup) fresh blueberries
40 g (1½ oz/1/3 cup) fresh blackberries
For the jelly, combine the raspberries, sugar, apple juice and 160 ml (5¼ fl oz) water in a saucepan and stir over low heat until the sugar dissolves.
Bring to the boil, then simmer for 10 minutes or until the raspberries collapse and release their juices. Pour the mixture through a fine sieve into a bowl and let it stand for 10–15 minutes or until all the liquid has dripped through. Do not press down on the raspberries or the jelly will go cloudy. Discard the pulp.
Place half of the liquid in a saucepan and bring to a simmer. Meanwhile, soak the gelatine sheets in cold water for 2 minutes. Squeeze out the excess water, add the gelatine to the saucepan and stir until dissolved. Remove from the heat. Add the remaining raspberry liquid and the Champagne or sparkling wine, then allow to stand until the bubbles subside.
Divide half of the frozen raspberries among six martini or highball glasses. Pour over enough jelly mixture to just cover the raspberries, then allow the bubbles to subside. Refrigerate for about 30 minutes or until the mixture is set.
When the jelly is set, place the remainder of the frozen raspberries on top of the jelly and slowly pour over the remaining raspberry liquid, allowing the bubbles to subside. Refrigerate overnight until firm.
For the compote, combine the sugar, apple juice, 1 tablespoon water and the cinnamon stick in a saucepan and stir over low heat until the sugar dissolves. Increase the heat and simmer briefly until the liquid is a light syrup consistency but has not reduced too much. Add all the berries, simmer for 2 minutes, then remove from the heat. Cool, remove the cinnamon and place in a separate glass. To serve, spoon a little compote over the jelly.