Strawberry & Prosecco Jellies
This delightful strawberry and Prosecco jelly is a perfect sweet treat with a touch of elegance. The combination of luscious strawberries and bubbly Prosecco creates a refreshing and visually appealing dessert that is sure to impress your guests. Follow these simple steps to create a stunning jelly that will be a highlight of your next gathering.
— Constant Cookbook
Ingredients
- 200g caster sugar
- 450g strawberries , hulled and quartered, plus 12 extra for decoration, quartered
- 6 sheets leaf gelatine
- 750ml bottle Prosecco
Instructions
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 296 calories
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 55 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.08 milligram of sodium
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