Prosecco, raspberry and elderflower jelly

A perfectly pretty dessert that proves jelly isn't just for kids! This prosecco, raspberry and elderflower jelly is delicious and light and is one of my top easy dinner party desserts. You can make it in advance and whip it out once everyone (including yourself) is well lubricated and having a great time and it will make you look like the fabulous hostess that you are without being a slave to the kitchen.

Delicate flavours of elderflower couple with sweet raspberries and the tang of prosecco. I like to serve this prosecco jelly in coup glasses as it looks very elegant and I sometimes top it with

This dessert works well throughout the year and can be made in advance which for me, is the key to a successful dinner party that you actually get to enjoy. Who wants to gather all their friends over and then spend the entire night in the kitchen? Not me. Recipes that can be made ahead of time are key, and this prosecco jelly recipe is one of those recipes.

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Ingredients

Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.

• Prosecco
• Raspberries
• Elderflower cordial
• Gelatin sheets
• Caster sugar
• Water

See the recipe card for quantities.

Instructions

First, place the gelatin sheets into some cold water to soften them. ⁠

Then put the water, raspberries and sugar into a saucepan and bring to a boil whilst swilling around to allow the colour to come out of the raspberries. Mashing them will release a load of pips, but you can gently press them with the back of a fork to get more pink juice into the mix.

Remove from the heat and sieve into a mixing bowl.⁠

Now take the gelatin out of the water and whisk it into the hot raspberry syrup until totally dissolved. Add the elderflower and then pour in the prosecco, but slowly to avoid it fizzing up! ⁠

Divide the mixture into glasses or moulds and put in the fridge to chill and set for around 2-3 hours before they will be ready to serve. ⁠

Tip: If you make this prosecco jelly the day before eating, take it out of the fridge 30 minutes before serving so that is loosens up a tad and the flavours sing.

Variations and substitutions

Here are a few ways to change up this recipe to make it suit you.

• Fruit - Why not try this with blackberries or even strawberries
• Garnish - Crumlbing some mini meringues on top give this prosecco jelly a crunch
• Nosecco - If you don't drink, an alternative could be to use Nosecco or just increase the amount of water

Equipment

A mixing bowl, a large saucepan and some fancy glasses!

The ones I used were antique but here are some pretty ones from LSA that I think would work really well as an alternative.

Storage

Store in the fridge for 2-3 days.

These ingredients don't stand up well to freezing.