Prosecco Jelly

We all love a bit of Prosecco- cheaper than champagne but just as delicious. So, who wouldn’t love one of the most popular alcoholic beverages in the form of an edible good? Answer: No one. If you thought jelly was a thing of your childhood, think again. Try your hand at these Prosecco jellies and wow your friends at the next dinner party.

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To make the jellies you will need the following…

– 55 grams of caster sugar

– 300 ml of hot water

– 500 ml of prosecco

– 4 gelatine leaves

– 150 grams of a fruit of your choice, such as strawberries or raspberries (this is optional!)

This recipe will serve six.

Method:

First of all, put the water and sugar into a pan over a medium heat and wait for all of the sugar crystals to dissolve- you may need to stir them in to help them all to disappear. Once they have all dissolved, increase the temperature in order to bring the solution in the pan to boil. Once it has reached boiling point, reduce the heat again, leaving the solution to simmer and cool for about five minutes. You have now created something called sugar syrup.

Next, you’ll need a large bowl that happens to be heatproof. Pour the full 500 ml of prosecco into the bowl and add in the four gelatine leaves. Do nothing once the leaves have been added- just leave them to go soft and squidgy as they sit in the prosecco. This should take around five minutes.

When the time is up, remove the leaves from the prosecco. You need to squeeze as much liquid as you can out of the leaves, into the sugar syrup solution that you made earlier. Get the leaves as dry as possible.

Following this, use a whisk to mix the gelatine into the sugar syrup properly. Once you are satisfied it has dissolved into the sugar syrup, pour this new solution into the bowl with the prosecco in. Use the whisk again to mix up the two liquids until they are well combined. This is your jelly, and needs to be left in the fridge for about one hour.

Optional step:

If you want to add fruit to your jelly, once the mixture in the fridge starts to thicken, pour the fruit into the bowl and mix in well, before the jelly has had a chance to set properly. There is another variation of this recipe that includes elderflower and fruit here.

Once the hour is up, divide the jelly into six dishes and immediately cover with cling film. The dishes then need to be put back into the fridge for between four and six hours in order to set properly. You may then serve to your guests- or enjoy by yourself!

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