Strawberry & Prosecco jellies

Strawberry & Prosecco jellies

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 5 mins Plus chilling overnight

Skill level

Easy

Servings

Serves 6

An elegant way to end a meal, these jellies are always a welcome dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
296
protein
6g
carbs
55g
fat
0g
saturates
0g
fibre
1g
sugar
55g
salt
0.08g

Ingredients

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, June 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Gadget lady's picture

I did this for 90th birthday party. After reading the comments I was a bit apprehensive of doing it. Should not have worried it went down a storm had a request to do it again

buona_forchetta's picture
  • 1
  • 2
  • 3
  • 4
  • 5

the idea seems fancy and eventful... the taste is disappointing, not a great pudding

jimmegee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really beautiful but you MUST make sure you stir the Prosecco in well before pouring into the moulds - I had to use two moulds from this recipe and the first one set in an hour, the other took over a day to set.

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

janeluther's picture

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

tccb33's picture

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.

emily-martindale's picture

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

Questions

Tips