Berry Boozy Prosecco Jellies
So simple but absolutely delicious, the perfect ending to any dinner.
Place 150ml cold water in a large saucepan with the caster sugar and heat gently until the sugar has completely dissolved. Add 300g of the berries, bring to the boil then bubble for 5 minutes without stirring until the fruit has softened and the liquid is syrupy. Strain through a sieve into a large jug then leave to cool for a few minutes.
Soak the gelatin leaves in a bowl of cold water and when soft squeeze out the excess water and stir into the syrup until completely melted. Add the prosecco slowly.
Divide the berries between 6 glasses or dessert bowls and pour over the fruit and prosecco mix. Chill in the fridge for at least 4 hours until set.
When ready to serve place the cream, vanilla paste and icing sugar in a large bowl and whisk together until thickened to soft peaks. Spoon on top of each jelly and then decorate with the remaining berries and mint leaves.
Prep time: 10 mins
Cook time: 10 mins
Ingredients
- 200 g caster sugar
- 450 g mixed BerryWorld berries such a raspberries, blueberries, strawberries and blackberries
- 6 gelatin leaves
- 750 ml bottle of Prosecco
- 400 ml whipping cream
- ½ tsp vanilla paste
- 3 tbsp Icing sugar
- 1 bunch of mint leaves to garnish
Nutrition
| Per 100g | Per Serving | ||
|---|---|---|---|
| Energy (KJ) | 677 | 2073 | |
| Energy (kcal) | 162 | 496 | |
| Fat (g) | 8.3 | 25.4 | |
| Saturated Fat (g) | 5.1 | 15.6 | |
| Carbohydrates (g) | 15.8 | 48.4 | |
| Fibre (g) | 1.0 | 3.0 | |
| Sugar (g) | 14.1 | 43.0 | |
| Protein (g) | 1.0 | 3.1 | |
| Salt (g) | 0.0 | 0.1 |
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