Strawberry & Prosecco Jellies
These sophisticated Italian jellies combine fresh strawberries with sparkling Prosecco for a light and fragrant dessert. The process involves creating a strawberry syrup, dissolving gelatine, and layering the mixture with fresh fruit in glasses. After an overnight chill, the set jellies offer an elegant and refreshing finish to any meal. This recipe yields six portions and requires minimal active preparation time.
Ingredients
- 200g caster sugar
- 450g strawberry hulled and quartered, plus 12 extra for decoration, quartered
- 6 sheets leaf gelatine
- 750ml bottle prosecco
Method
- Place 150ml water and the sugar into a large saucepan, heating gently until the sugar dissolves completely. Introduce the strawberries, bring the mixture to a boil, then let it bubble for 5 mins without stirring until the fruit softens and the liquid turns a fragrant, syrupy red.
- Carefully strain the hot syrup through a sieve into a large jug, allowing it to cool for a few mins. avoid pressing the strawberries to keep the jelly clear. Discard the cooked fruit. Soak the gelatine sheets in cold water while the syrup cools. Once soft, squeeze out excess water from the gelatine and stir it into the syrup until fully melted.
- Distribute the extra quartered strawberries among six 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, briefly combine it with the strawberry syrup, then pour the mixture into the glasses over the fresh fruit. Chill the jellies overnight before serving.
Nutrition (per serving)
Calories296 kcal
Carbs55 g
Sugars55 g
Fibre1 g
Protein6 g
Sodium32 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisineitalian
