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Strawberry & Prosecco jellies

An elegant way to end a meal, these jellies are always a welcome dessert

  • Prep: 15 mins
    Cook: 5 mins
    Plus chilling overnight
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 296
  • Carbohydrates 55
  • Saturated Fat 0
  • Sugar 55
  • Protein 6
  • Fat 0
  • Fibre 1
  • Salt 0.08

Nutrition per serving

  • Calories 296
  • Carbohydrates 55
  • Saturated Fat 0
  • Sugar 55
  • Protein 6
  • Fat 0
  • Fibre 1
  • Salt 0.08

Ingredients

  • 200g caster sugar
  • 450g strawberry, hulled and quartered, plus 12 extra for decoration, quartered
  • 6 sheets leaf gelatine
  • 750ml bottle Prosecco

Tip

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.

Method

  1. 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.

  2. 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.

  3. 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.

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