Strawberry & Prosecco jellies
By Good Food
An elegant way to end a meal, these jellies are always a welcome dessert
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Prep:15 mins
Cook:5 mins
Plus chilling overnight - Serves 6
- Easy
Nutrition per serving
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kcal 296
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fat 0g
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saturates 0g
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carbs 55g
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sugars 55g
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fibre 1g
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protein 6g
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salt 0.08g
Ingredients
- 200g caster sugar
- 450g strawberry, hulled and quartered, plus 12 extra for decoration, quartered
- 6 sheets leaf gelatine
- 750ml bottle Prosecco
Tip
TipAlcohol 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.
Method
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.
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.
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.
