Prosecco Jelly with raspberries or fruit of your choice


Summer delight!

This is possibly the easiest dessert you will ever make, if you discount the overnight chilling time. I had an opened bottle of prosecco from last night, minus one glass, and was wondering what to do with it, other than drinking it for the sake of it – not a good look at breakfast hic! And so here we go,

1 pint / 570mls of liquid (Prosecco in this case)

4 sheets of gelatine (5 if you want a very stiff set)

Berries of your choice

Put the gelatine leaves in a bowl of cold water to cover for five minutes.

Pour the Prosecco into a small saucepan on a gentle heat; you don’t want it to boil. When the five minutes are up, take the gelatine in your hand and squeeze out all the cold water and add it to the saucepan. Stir until completely dissolved – about two minutes. Take off the heat and cool for ten minutes.

Meanwhile, take four 5oz glasses. Fill up with your berries and pour the liquid over. Put into the fridge to chill overnight or until set. Enjoy!

The gelatine leaves I used were from Dr Oetker which you will find in the baking section of all major supermarkets.



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