Clementine & prosecco jellies

Clementine & prosecco jellies

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(16 ratings)

Prep: 20 mins Cook: 2 mins Plus chilling


Serves 6

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

Nutrition and extra info

Nutrition: per serving

  • kcal115
  • fat0g
  • saturates0g
  • carbs13g
  • sugars13g
  • fibre0g
  • protein7g
  • salt0.07g
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  • 7 leaves gelatine



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 600ml clementine juice (from about 14 clementines)
  • 300ml prosecco



    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

  • 1 sheet edible gold leaf (available from


  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.

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Comments, questions and tips

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5th May, 2015
I thought these were ok but a few of my guests loved them. Definitely test your juice before adding gelatine because some fruit might need w little extra sugar. They were a good get ahead dessert and simple to make so I may make them again.
25th Dec, 2013
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
12th Dec, 2012
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.
5th Dec, 2012
Very easy to make and prepare in advance. A welcome alternative to the usual heavy puddings that traditionally follow a big xmas lunch.
8th Oct, 2012
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
17th Aug, 2012
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.
31st Dec, 2011
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.
21st Dec, 2011
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
13th Nov, 2011
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.
21st Jul, 2011
Does anyone know if these stay set for long once out of the fridge?


17th Dec, 2013
Anyone tried these with vegetarian gelatine?
goodfoodteam's picture
18th Dec, 2013
We haven't tried it in the Good Food Kitchens but as long as you follow the pack instructions regarding quantities then it should work a treat  - enjoy!
gail-jones's picture
4th Jan, 2014
I agree with several comments regarding the slightly bitter taste - I recently made this for the second time putting a heaped table spoon of sugar to the heating clementine juice and using a medium-dry Cava instead of Prosecco. The result was much better than the previous version and the sugar seemed to enhance the clementine flavour rather than overpowering it. I did not use the gold this time or last since it is a specialist item to buy and doesn't look to bring much to the party: a few curls of chocolate sufficed. I strained the clementine juice through a sieve to be sure to catch any pips and I used the resulting pulp and several of the discarded fruit halves to create a delicious syrup for making mulled wine.
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