Tina's Raspberries in Prosecco Jelly
Prep time: 15 mins | Cook time: 15 mins | Makes: 6 serves
Ingredients
- 1 bottle italian prosecco
- 300 grams raspberries
- 1 vanilla pod split
- 16 grams gelatine leaves
- 250 grams castor sugar
- double cream to serve
Tina, one of the staff members, has created a tasty dessert called raspberry prosecco jelly. The dish combines the juicy taste of raspberries with the bubbly effervescence of prosecco, resulting in a perfect balance of sweet and tangy flavours. Great for dinner parties, easy to make the day before, or as a simple dessert.
Method
- Place wine and berries in a bowl to infuse for 1/2 hour. Strain wine into saucepan and keep raspberries to the side.
- Heat the wine with the vanilla pod until nearly boiling and leave to sit for 15 mins.
- Soak gelatine leaves in cold water for around 5mins. After removing vanilla pod reheat wine and stir in sugar until dissolved.
- Add a 1/3 if the hot wine to the wrung out leaves into a jug until dissolved, then add to the rest of the mixture stirring well, strain into a large jug.
- Place raspberries equally into six glasses and pour strained wine over top.
- Set in fridge for at least 3 hours i do overnight .
- Serve with double cream.
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FAQs
Tip
Alcohol 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.
