A great recipe for the whole family to enjoy –  Summer Berry Jelly! Use prosecco for a sophisticated touch for adults, or a low-carb sparkling flavoured water for the kids! This recipe is featured in the 2015 special edition Christmas Cookbook from MiNDFOOD Magazine, which also profiles a variety of other recipes devised by WTF’s Chef Craig.

A word from Chef Craig Rodger: This jelly makes a beautiful flavour point for serving strawberries and cream on top of. This will make a large tin – enough for 12 people – or portion and set into glasses for individual servings to add a celebratory touch for kids’ parties (with an alternative to prosecco), celebrations and festive occasions.

A word from the Whole Food Dietitian, Caryn Zinn Dietitian: We welcome berries in our food, any time of year, frozen in winter, and fresh or frozen in summer to suit the budget. Berries can “dress down” some dishes (as in breakfast) and “dress up” dishes (as in this easy to make, but decadent-looking dessert). The antioxidant hit keeps us healthy, fighting off the constant supply of free radicals we get from modern life (pollution, ageing, smoking – even passive smoking, sun damage, exercise). Berries, so rich in nutrients and so low in carbs, the perfect combination for a regular inclusion into your diet.

A word from The Fat professor, Prof Grant Schofield: This is a great low carb dessert recipe for summer – add extra cream, don’t be scared!

Cooking time: 5 minutes

Prep time: 30 minutes (setting time 4 hours or overnight)

Carb count: 2.6g

Ingredients:

  • 2/3 bottle (500ml) Prosecco  (optional – you could use a lime flavoured sugar free sparkling water as an alcohol-free alternative)
  • 1 cup (200ml) Berry purée
  • ½ cup (50g) Raspberries
  • ½ cup (50g) Strawberries
  • ½ cup (50g) Blackberries
  • ½ cup (50g) Blueberries
  • 7-8 (15g) Mint leaves
  • 5 sheets Gelatine

Serve with:

  • Pouring Cream – 2 tbsp (30ml) per serve

Method:

  • Soften the sheets of gelatine in cold water for 2 minutes, remove and squeeze out the excess water.
  • Heat half of the prosecco (or your non-alcoholic low-carb alternative) and stir in the gelatine.
  • Cool for 30 minutes until fairly cold to the touch (use the fridge if necessary but try not to let the jelly form).
  • Add in the rest of the Prosecco/alternative and then pour the jelly halfway up the loaf tin or into your glasses, reserving some jelly for later.
  • Set in the fridge for 1 ½ hours until fairly set. Remove from the fridge, push some berries into the jelly and leave some on the surface.
  • Pour over the rest of the jelly and return the tin or glasses to the fridge for 3 more hours or overnight. If using the tin, turn the jelly out and cut into slices for serving.

Serve on its own or with a garnish of pouring cream.

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