Strawberry & Prosecco jellies

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1. 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.
2. 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.
3. 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.

Tip

Alcohol sets more softly than other liquids, so these jellies need to be very well chilled. Make them a day ahead, then whip them out of the fridge before serving.

Per serving

296 kcalories, protein 6g, carbohydrate 55g, fat 0 g, saturated fat 0g, fibre 1g, salt 0.08 g

Latest comments and suggestions

• Snail

  04 June 2008

  Snail commented on this recipe

  Nice with other berries aswell, also a touch of elderflower cordial goes down a treat!

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• charlotte

  12 June 2008

  charlotte commented on this recipe

  I found the jellies didn't set and would advise you double the amount of leaf gelatine if you buy the type that are about 12 cm long.

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• Jane

  30 June 2008

  Jane commented on this recipe

  We loved the fact that the jelly was still bubbly, and so tasty. Great recipe!

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• Beth

  28 September 2008

  Beth rated and commented on this recipe

  

  I found the jelly set really easily. I did find the prosecco fizzed up A LOT and so I had to wait 10 minutes to stir everything together.

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Ingredients

• 200g caster sugar
• 450g strawberries , hulled and quartered, plus 12 extra for decoration, quartered
• 6 sheets leaf gelatine
• 750ml bottle Prosecco

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Cook 5 mins

Ingredients

• 200g caster sugar
• 450g strawberries , hulled and quartered, plus 12 extra for decoration, quartered
• 6 sheets leaf gelatine
• 750ml bottle Prosecco

Per serving

296 kcalories, protein 6g, carbohydrate 55g, fat 0 g, saturated fat 0g, fibre 1g, salt 0.08 g

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