Strawberry & Prosecco jellies

Strawberry & Prosecco jellies

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(5 ratings)

Prep: 15 mins Cook: 5 mins Plus chilling overnight


Serves 6
An elegant way to end a meal, these jellies are always a welcome dessert

Nutrition and extra info

Nutrition: per serving

  • kcal296
  • fat0g
  • saturates0g
  • carbs55g
  • sugars55g
  • fibre1g
  • protein6g
  • salt0.08g


  • 200g caster sugar
  • 450g strawberry, hulled and quartered, plus 12 extra for decoration, quartered



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 6 sheets leaf gelatine
  • 750ml bottle prosecco



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


  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.

  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.

  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.

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Comments, questions and tips

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Katie Mary's picture
Katie Mary
26th Jun, 2019
Made this for the first time for a girlie lunch. Very quick and simple - agree with other comments about the prosecco fizzing, but don't panic - it settled after a few minutes. Used a good quality gelatine as instructed and the set was delightful - very delicate and elegant although it did need nearly 24 hours. All in all a big hit, and will be repeating soon.
Gadget lady
21st Jul, 2013
I did this for 90th birthday party. After reading the comments I was a bit apprehensive of doing it. Should not have worried it went down a storm had a request to do it again
6th Sep, 2010
the idea seems fancy and eventful... the taste is disappointing, not a great pudding
3rd Jul, 2010
Really beautiful but you MUST make sure you stir the Prosecco in well before pouring into the moulds - I had to use two moulds from this recipe and the first one set in an hour, the other took over a day to set.
28th Sep, 2008
I found the jelly set really easily. I did find the prosecco fizzed up A LOT and so I had to wait 10 minutes to stir everything together.
30th Jun, 2008
We loved the fact that the jelly was still bubbly, and so tasty. Great recipe!
12th Jun, 2008
I found the jellies didn't set and would advise you double the amount of leaf gelatine if you buy the type that are about 12 cm long.
4th Jun, 2008
Nice with other berries aswell, also a touch of elderflower cordial goes down a treat!
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