A simple summery pud to finish off a birthday dinner for an old friend: summer fruits in a grown-up elderflower jelly.
Fills 4-5 highball glasses.
Put a bottle of prosecco or Blanquette de Limoux or any sparkling wine to chill along with a couple of punnets of mixed berries – I used strawbs, raspberries and blueberries, and topped each off with a cherry on its stem.
Split the washed berries among the dishes.
Take 140ml of elderflower cordial and a tablespoon of sugar; warm in a pan, then sprinkle on a sachet of gelatin, whisking until dissolved. Add 425 ml of the chilled wine and stir briefly. and pour over the fruit. Chill until set. I served these with a small pot of vanilla panna cotta and almond tuiles for a bit of crunch.