Prosecco jelly
Cheers!
Ingredients
- 1 sachet powdered gelatin
- 100 ml white wine
- 400 ml prosecco, chilled
- 5 tbsp caster sugar
- 100 g raspberries
Method
- In a small saucepan, sprinkle the gelatin over a little white wine, set aside to soak.
- Mix raspberries with 3 tbsp sugar, distribute into 6 (champagne or other) glasses.
- Heat remaining wine, dissolve gelatin and add to heated wine while stirring, set aside to let cool, stir occasionally. When cooled, add chilled prosecco while whisking. Pour over rasperries in prepared glasses. Refrigerate for several hours, or overnight. Remove from fridge 30 minutes before serving (so that bubbles will form).
Variations
In a similar way, make sangria jelly based on red wine with melon pieces added, or Pimms jelly, with mint and strawberries added.