Sparkling Elderflower and Summer Fruit Jellies

I've been wanting to make jellies for ages. So much so that my friends bought me some jelly moulds for my birthday. My plan was to make a version of some of the champagne/white wine and fruit recipes using elderflower cordial. Term ran out before I managed to make them (and I drank all the cordial we had in the flat). 

Then we made homemade Elderflower Cordial the other day. The time had come to make my jellies!

To work out the recipe, I filled each mould with water, then poured it into a measuring jug. The capacity was 500ml. Then I tipped all my fruit into the jug and measured the water displaced - about 200ml. I therefore needed 300ml of elderflower solution to fill the moulds.  I made the elderflower solution slightly stronger than I would drink it to make sure the flavour came through, which worked. 

They didn't turn out perfectly, with some little bits sticking to the mould - any tips? I've thought about increasing the gelatine, maybe by half a leaf or so - I don't like rubbery jelly so I don't want to add too much more. 

All in all, though, I was very pleased with these. They tasted great and lasted for several days in the fridge without the fruit going off.  Mum even reckoned they were better on the second day. They have a light sparkle of bubbles - not as many as with champagne jellies, but it gives the jelly some life.  As a dessert for a hot summer day that's not frozen, they're perfect - light, refreshing and delicious. 

Sparkling Elderflower and Summer Fruit Jellies

250g assorted soft fruit 

75ml elderflower cordial

200ml sparkling water

4 sheets gelatine (about 7g)

25ml cold water

I used four small jelly moulds which had a capacity of 500ml altogether. First, dissolve the gelatine as advised on your packet - with mine you had to soak the cut up leaves in the 25ml cold water for five minutes, then place the bowl over simmering water and stir till dissolved. While this is happening, divide the fruit by four and pile into the moulds. Measure out the elderflower. Pour the gelatine into the elderflower, mix, then add the sparkling water. Quickly fill the moulds up with the solution, replace the caps and place in the fridge to set. I left mine for 24 hours. To remove from the moulds, run under hot water, then remove the caps. Set on a plate and sharply tap, pushing gently on the top if needed. 

(Serves 4)