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Strawberry & Prosecco jellies

Strawberry & Prosecco jellies

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling overnight
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal296
fat0g
saturates0g
carbs55g
sugars55g
fibre1g
protein6g
low insalt0.08g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
TIP

Alcohol sets more softly than other liquids, so these jellies need to be very well chilled. Make them a day ahead, then whip them out of the fridge before serving.

Goes well with

Recipe from Good Food magazine, June 2008

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A star rating of 3.8 out of 5.5 ratings
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