• 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.


    1. Place wine and berries in a bowl to infuse for 1/2 hour. Strain wine into saucepan and keep raspberries to the side. 
    2. Heat the wine with the vanilla pod until nearly boiling and leave to sit for 15 mins.
    3. Soak gelatine leaves in cold water for around 5mins. After removing vanilla pod reheat wine and stir in sugar until dissolved.
    4. 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.
    5. Place raspberries equally into six glasses and pour strained wine over top.
    6. Set in fridge for at least 3 hours i do overnight .
    7. Serve with double cream.

Tina's Raspberries in Prosecco Jelly

Article via Matchbox



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.

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