Jelled Summer Fruit & Prosecco
4 gelatin sheets
24 fl oz | 3 cups Prosecco, chilled
2 tbsp white sugar
2 small ripe peaches, pitted and sliced
1 cup blueberries
1 cup strawberries, hulled and chopped
1 cup raspberries
special equipment: 4 single-serving molds
Coat the insides of four individual serving molds with cooking spray. Line with a layer of plastic wrap, bringing it over the edges of the molds by about 5 cm | 2".
Soak the gelatin sheets in a bowl of cold water for 2 minutes. In the meantime, pour 150 ml of the Prosecco into a heatproof bowl.
Remove the gelatin from the water and squeeze out any excess water. Add to the bowl of Prosecco and place the bowl over a half-filled saucepan of simmering water, gently stirring the mixture until the gelatin has dissolved.
Remove from the heat and stir in the sugar until dissolved. Set aside to cool briefly.
Arrange the fruit between the molds. Pour the remaining Prosecco into the gelatin mixture before dividing between the molds, filling them almost to the top.
Bring the overhanging plastic wrap over the edges of the molds to cover the tops of the jellies. Chill for at least 2 hours until set.
Remove from the fridge and use the plastic wrap to help turn out the jellies onto plates before serving.
Tags: berries (1) blueberry (1) dessert (2) gelatin (1) raspberry (1) strawberry (1) summer (1)
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