Clementine & prosecco jellies

Clementine & prosecco jellies

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(14 ratings)

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Cooking time

Prep: 20 mins Cook: 2 mins Plus chilling

Skill level

Easy

Servings

Serves 6

James Martin's glamorous and refreshingly light dessert will be right at home at a festive dinner party

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
115
protein
7g
carbs
13g
fat
0g
saturates
0g
fibre
0g
sugar
13g
salt
0.07g

Ingredients

  • 7 leaves gelatine
  • 600ml clementine juice (from about 14 clementines)
  • 300ml Prosecco
  • 1 sheet edible gold leaf (available from squires-shop.com)

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Method

  1. 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.
  2. 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.
  3. When ready to serve, use a pair of tweezers to carefully put a piece of gold leaf on the surface of each jelly.

Recipe from Good Food magazine, December 2010

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Comments

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reevey's picture
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Ok dessert that's nice to follow rich food. Needed more clementine juice to give it more zing. I would repeat it but next time I'd add some whipped cream as a topping.

susiedawnjones's picture
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Trialled this last night in prep for a Birthday meal I'm doing this weekend. Not really sure about it to be honest. Very zingy and bubbly but a bit disappointing. Enough to make me decide that I'll still make them at the weekend (super easy) but will have an alternative dessert too.

sdutt0105's picture
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Very easy to make and prepare in advance. A welcome alternative to the usual heavy puddings that traditionally follow a big xmas lunch.

rlehbt's picture
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Really didn't like the prosecco with these. If I were to make them again I'd use white grape juice instead.

helenthom's picture
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OK, but not as nice as I thought it would be. Made for Christmas 2011 and it just wasn't as WOW as I wanted it to be.

aelynn's picture
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Very easy to make, but make sure you check the taste of the prosecco and juice mixture before adding the gelatine. Ours was bitter, so the result was a bit disappointing. Might do it with dessert wine or add sugar to sweeten next time.

lunapod's picture

Hi - I want to make this for Christmas, but I'm staying in the US at the moment and sheet gelatine is very difficult to find. Does anyone know an accurate way to convert sheets to grams of powdered gelatine - I've found lots of different suggestions on the Internet. Thanks

nfla16's picture

I've made this with lemon juice, very refreshing after a big meal. It is a jelly, so it stays set once out of the fridge.

becca_ca_ca's picture

Does anyone know if these stay set for long once out of the fridge?

claireashforth's picture
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Loved this dessert, was really delicious with a lovely orange flavour and a fizz from the prosecco. Much lighter than a usual pud, will definitely make again.

brenwilson's picture

Found this a bit lacking in flavour. Next time I might add a little mandarin liqueur.

lynetteab's picture
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Very easy to make, but lacks some flavour and taste. Next time I might replace the prosecco with white grape juice or a sweeter alcohol.

maryharris65's picture
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Best solution ever to the christmas dessert! For the first time ever all my guests cleared their dessert plates. Easy, make ahead and refreshing!!

janetmurchie's picture
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Stunning pudding. Easy peasy and you get to drink the rest of the prosecco as you juice the clementines!

pammiejay's picture
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v. easy and prepare ahead! I served with a scoop of clementine sorbet. Whizzed up some clementines with icing sugar and put it through a sieve (it was quite runny). Set it in a tray in the freezer and then once nearly set, forked it through. Delicious, festive and not too heavy after a big meal.

katy1066's picture

Can you use a vegetarian gelatine for these? If so do you just follow the same process?

katie89's picture
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I made these last night for a friends birthday - they were delicious! light, zingy and refreshing after quite a heavy meal. Fiona B, these are sort of like jelly bellinis so I'm assuming they would work just as well with peaches, or like a Rossini with raspberries....I think I might try that next time.

bjayne's picture

I would like to make this for Christmas but two of my guests ae allergic to orange of any sort. Could you make it with any other fruit?

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