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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6th Jan, 2011
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.
3rd Jan, 2011
Found this a bit lacking in flavour. Next time I might add a little mandarin liqueur.
1st Jan, 2011
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.
29th Dec, 2010
Best solution ever to the christmas dessert! For the first time ever all my guests cleared their dessert plates. Easy, make ahead and refreshing!!
23rd Dec, 2010
Stunning pudding. Easy peasy and you get to drink the rest of the prosecco as you juice the clementines!
22nd Dec, 2010
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.
21st Dec, 2010
Can you use a vegetarian gelatine for these? If so do you just follow the same process?
14th Nov, 2010
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.
13th Nov, 2010
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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