STRAWBERRY & PROSECCO JELLIES
An elegant way to end a meal, these jellies are always a welcome dessert
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Put 150ml water and the sugar in a large saucepan and heat gently until the sugar has completely dissolved. Add the strawberries, bring to the boil, then bubble for 5 mins without stirring, until the fruit has softened and the liquid is red, fragrant and syrupy.
- Strain the hot syrup through a sieve into a large jug (be careful not to push the strawberries through the sieve as the jelly will become cloudy), then leave to cool for a few mins. Discard the cooked strawberries. While the syrup is cooling, soak the gelatine in a bowl of cold water. When soft, squeeze the excess water from the gelatine sheets and stir into the syrup until completely melted.
- Divide the extra strawberries between 6 x 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, mix it briefly with the strawberry syrup, then pour into the glasses over the strawberries. Chill overnight, then serve.
Nutrition Facts : Calories 296 calories, Carbohydrate 55 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.08 milligram of sodium
STRAWBERRY LEMONADE PROSECCO JELLIES
Ree makes these gorgeous jellies in small Bundt pans, but decorative molds, martini glasses or even shot glasses will also work. If using glasses, you can skip turning the jellies out onto a plate and serve them directly in the glasses.
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put 6 mini Bundt pans (1-cup size) on a baking sheet and place in the freezer to chill.
- Add the prosecco, lemonade and vodka to a pot, sprinkle over the gelatin and let sit for 1 minute. Place the pot on the burner, turn the heat to medium low and heat, whisking occasionally, just until the gelatin has dissolved, 1 to 2 minutes, being careful not to let it come to a boil. Once the mixture is incorporated, remove from the heat and allow to cool for a few minutes.
- Grab the pans from the freezer and divide the chopped strawberries and peaches among them. Gently pour and divide the liquid over the fruit. Transfer the molds to the refrigerator to chill for at least 1 hour. The jellies can be made 24 hours in advance.
- When ready to serve, let sit at room temperature for about 10 minutes. Slice the remaining strawberries. Dip the bottom of each mold in warm water for 6 to 8 seconds before easily turning out the jelly onto a plate. Garnish with the sliced strawberries and serve.
PROSECCO AND RASPBERRY JELLY
Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting this in the freezer for the first half an hour is to help set the prosecco bubbles in the jelly. It also works very well with cava.
Provided by Rachel Allen
Categories HarperCollins Dessert Sparkling Wine Freeze/Chill Raspberry Wheat/Gluten-Free Fat Free Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 4
Steps:
- Place your chosen glasses or bowls in the freezer for half an hour. Soften the gelatine sheets in a bowl of cold water for 3-5 minutes.
- Place 2 tablespoons of water and the sugar in a saucepan over a medium-low heat. Stir until the sugar dissolves, then remove from the heat.
- Remove the gelatine sheets from their soaking water and squeeze out any excess liquid. Transfer the softened gelatine to the hot syrup and stir until dissolved. Set aside to cool for 5 minutes, then pour the prosecco into the syrup. Remove the glasses or bowls from the freezer, pour in the jelly mixture and return to the freezer for half an hour.
- Take the glasses out of the freezer and place 8-10 raspberries in each jelly, pressing down slightly. Chill the jellies in the fridge for 2-3 hours until fully set.
CLEMENTINE & PROSECCO JELLIES
James Martin's glamorous and refreshingly light dessert will be right at home at a festive dinner party
Provided by James Martin
Categories Dessert
Time 4h25m
Number Of Ingredients 4
Steps:
- Put the gelatine sheets into a bowl of cold water to soften for a few mins. Put 100ml clementine juice into a small pan and gently heat. When the gelatine feels soft and the juice is just simmering, remove the juice from the heat and squeeze out any excess water from the gelatine sheets. Drop the sheets into the hot juice and swirl to melt. Make sure there are no visible lumps of gelatine before you move onto the next stage.
- Stir the hot juice into the rest of the juice with the prosecco, then transfer to a jug. Pour between 6 small glasses. Sit the jellies in a small tray or dish, cover with a sheet of cling film and chill for at least 4 hrs (or up to 48 hrs) until set.
- When ready to serve, use a pair of tweezers to carefully put a piece of gold leaf on the surface of each jelly.
Nutrition Facts : Calories 115 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 7 grams protein, Sodium 0.07 milligram of sodium
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- Put the jelly cubes in a jug, pour over 100ml boiling water and stir until the jelly has dissolved. Cool, then slowly stir in the Prosecco – you should have about 600ml liquid.
- Divide the fruit between 6 x 150ml pretty glasses, then pour some of the jelly into each, to just cover the fruit. Cover and chill until the surface is just set – this holds the fruit in place, so it doesn’t float to the surface.
- Top up with the remaining jelly, cover and chill until set. They’re now ready to take to the picnic.
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- Spray molds with cooking spray. Mold ideas include: clear plastic cups, shot glasses, mini muffin tins and silicone ice cube trays.
- In a small saucepan, mix orange juice with 3/4 cups of prosecco. Stir in the gelatin and let sit (2-3 minutes) until the gelatin softens and combines. Add sugar cubes.
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