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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