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Shiny, modern and very glamorous - these jellies are strictly for adults only

Reproduced from May 07 issue of Olive magazine. This month's issue on sale now. Subscribe now and save 40%.

Recipes Janine Ratcliffe
Photographs Jean Cazals

Straight to:

• Champagne and elderflower jellies
• Spiced creamy coffee jellies
• Caipirinha jelly
• Raspberry and mint jelly
• Blackberry jelly and custard
• Turkish delight jellies

Champagne and elderflower jellies

15 minutes + cooling and setting
Easy

Add an elegant spoon to each of the glasses so it sets in the jelly for a stylish finish.

leaf gelatine 5 sheets
Champagne or sparkling wine 1 bottle
caster sugar 75g
elderflower cordial 2 tbsp

• Soak the gelatine in cold water until softened. Put 100ml water and ¼ of the Champagne in a pan with the caster sugar. Heat gently until the sugar has dissolved then squeeze the excess water from the gelatine sheets and stir into the liquid. Strain into a bowl, leave until cooled then add the rest of the Champagne and the cordial. Divide the jelly between 6 Champagne glasses. Chill for about 4 hours (or overnight) to set. Serves 6

Spiced creamy coffee jellies

30 minutes + setting
Easy

leaf gelatine 4 sheets
double cream 284ml carton
caster sugar 2 tbsp
cardamom 4 pods, bruised
strong black coffee 300ml

Coffee syrup

black coffee 200ml
caster sugar 200g
kahlua 2 tbsp

• Soak the gelatine in cold water until softened. Put the cream, sugar and cardamom in a pan and gently heat (don't boil). Squeeze the gelatine and stir in until dissolved then stir in the coffee. Strain the liquid into 4 small glass coffee cups and chill for at least 4 hours until set or overnight.

• To make the coffee syrup, simmer the coffee and sugar until the sugar has dissolved. Stir in the kahlua and cool. Just before serving, flood the top of each cup with a little syrup. Serves 4

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