These prosecco jellies are inspired by Jamie Oliver. They were such a joy to make because they combined simplicity, creativity, and alcohol, all in one the dessert - genius.
Prosecco comes from the Glera grapes and is produced in the regions of Veneto and Friuli Venezia Giulia in Northern Italy. My Papa comes from here which made this recipe all the more special. The last time I visited my family in Rossano Veneto I was 12 years old, and it was in the winter - the time when grapes are resting just before they’re ready for pruning. As a 12 year old I was oblivious to the fact that it was where my 20 year old self would kill to be! Fear not, if all goes to plan, I’ll be writing to you from Rossano this time next year – enjoying a croissant, a coffee, and no doubt much more ...
When you make these beautiful, bubbly jellies make sure to buy a bottle of prosecco that is from the hill of Cartizze. This prosecco is considered to be the highest quality.
6 gelatine leaves
140 ml of lemon juice
2 tbsp of honey
425 ml of good quality prosecco
2 punnets blueberries, washed
2 punnets strawberries, washed and sliced
- You will need 12 teacup sized moulds. Place an assortment of berries in each mould and place the moulds on a tray in the fridge.
- Place gelatine leaves into a heat proof bowl with a little cold water to soak for a minute, then drain and add the gelatine to the lemon juice in a bowl.
- Rest the bowl on top a pan of water over a medium heat, stir in the honey until dissolved and continue stirring until the mixture becomes a syrup. Remove the bowl from the heat and let it sit at room temperature for a minute or so.
- Pour the cold prosecco over the syrup and stir until the prosecco is mixed in. Take your moulds out of the fridge and pour the mixture evenly between the moulds, pushing down any fruit that rises to the top.
- Set in the fridge for 2 hours or until firm. To serve, dip the moulds in hot water to loosen the outside of the jelly and place on a plate.