Clementine & prosecco jellies

Clementine & prosecco jellies

  • Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal115
fat0g
saturates0g
carbs13g
sugars13g
fibre0g
protein7g
low insalt0.07g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

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    Overall rating

    Rating: 4 out of 5.16 ratings
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