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

• 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

Caipirinha jelly

15 minutes + setting
Easy

For an authentic flavour, use cachaca, a clear Brazilian spirit made from sugarcane. If you can't get your hands on any, try white rum.

leaf gelatine 5 leaves
limes 6 fat ones, juiced to make about 200ml juice
lime cordial 2 tbsp
caster sugar 4 tbsp
cachaca 100ml
lime wedges to serve

• Soak the gelatine in cold water until softened. Put the lime juice, cordial and sugar in a pan with 300ml water and heat until the sugar has dissolved. Add the cachaca then taste for sweetness - you might have to add a little extra sugar,depending on your limes.

• Squeeze out the gelatine and stir into the pan until dissolved. Strain into a large jelly mould (about 700ml). Chill for about 4 hours or overnight until set. Serves 6

Raspberry and mint jelly

45 minutes + setting
A little effort

Raspberry jelly

Mint jelly

• To make the raspberry jelly, soak the gelatine in cold water until softened. Put the frozen raspberries, sugar and 400ml water in a pan. Heat gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan, heat and add the gelatine (squeeze out excess water) until dissolved. Strain into a jug and leave to cool.
• Leave the raspberry jelly mix until it has started to thicken then stir in the fresh raspberries and pour into a 1-litre mould. Chill until just set (about 4 hours).
• For the mint jelly, put the caster sugar in a pan with 200ml water. Heat gently until dissolved, then simmer for a couple of minutes. Add the mint and leave to infuse for 10 minutes.
• Strain into a clean pan, heat and add the gelatine until dissolved. Add the lime juice. Strain into a jug and cool. Pour on top of the raspberry jelly then chill again until completely set. Turn out to serve. Serve with extra raspberries if you like. Serves 8

Blackberry jelly and custard

20 minutes + setting
Easy

leaf gelatine 4 leaves
blackberries 500g (frozen are fine)
caster sugar 150g
creme de cassis 4 tbsp
fresh vanilla custard 1 carton

• Soak the gelatine in cold water until softened. Put the blackberries and sugar in a pan with 500ml water. Gently heat until all the sugar has dissolved then simmer for 3-4 minutes so the fruit releases all of its juice.
• Push through a sieve into a clean pan. Heat gently then add the gelatine (squeeze out excess water) and stir until dissolved. Add the creme de cassis and strain into a shallow glass bowl. Chill for about 4 hours or overnight until set. To serve, roughly chop the jelly then layer up in bowls with the custard. Decorate with redcurrants if you like. Serves 4-6

Turkish delight jellies

20 minutes + setting
Easy

leaf gelatine<

• Soak the gelatine in cold water until softened. Put the rose syrup, lemon juice and caster sugar in a pan with 400ml water and heat until the sugar has dissolved. Squeeze the gelatine and add, stirring until dissolved. Add the Grand Marnier. Strain into 6 small glasses and chill for about 4 hours or overnight until set. Serves 6-8