Prosecco jelly

Rosanna Stevens

A raspberrry, edlerflower and prosecco jelly that is the perfect easy dinner party dessert

4 from 2 votes

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Prep Time 20

setting time 3

Total Time 3 20

Course Dessert

Cuisine American

Servings people

Calories 59 kcal

Equipment

Ingredients

12 raspberries
8 gelatin sheets
3 tablespoon elderflower cordial
75 grams caster sugar
600 ml sparkling wine prosecco, cava or champagne
100 ml water

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. ⁠Garnish with fresh fruit, cream, or meringue kisses.

Notes

For optimal results, use prosecco in this elderflower jelly recipe. Alternatively, you can use champagne but avoid brut as it will not be sweet enough. Using sweeter champagne (labeled as 'sec') will be best.

Nutrition

Calories: 59kcalCarbohydrates: 1gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 13mgPotassium: 92mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Keyword Prosecco jelly