Summer is still her and there is still time to make this fabulous looking Jelly.

It really caught everyone’s attention when I pulled it out of the fridge.

I used fresh berries and edible flowers to decorate it.

I was inspired by a Merivale recipe that came into my inbox .

I have tweaked the recipe to make it even better. Less sugar, actually half the amount and it takes great. Pair with Pana coconut icecream from Coles.

I love the peppermint flavour or use sorbet.

Tell me how you go with this recipe! Would love to see some photos.


– 40g gelatine leaves

– 150g sugar

– 500g water

– 200g elderflower cordial

– 500g champagne

– Strawberries, blackberries, raspberries, blueberries and violets (or seasonal fruits and edible flowers of your choice) – Jelly mould


1.            Soak the gelatine in iced water.

2.            Combine sugar and water  in a pan, dissolve and bring to the boil.

3.            Add the gelatine and stir to dissolve.

4.            Strain the syrup into a bowl and add the cordial, wine and champagne and place over an ice bath.

5.            Allow the jelly mixture to cool, stirring occasionally to prevent it setting at the bottom.

6.            Meanwhile, prepare the mould with berries and flowers and when jelly mixture has cooled, half-fill the mould and allow to set.

7.            When the jelly has set, top up with remaining jelly mixture and set for at least 6 hours before serving.

8.            To serve, dip the mould, one at a time, into warm water to loosen, approx. 2 mins  then carefully pull the jelly away from the edge of the mould.

9.            Turn onto a serving plate.