Bellini in Gelatina
Fresh Blackberry and Prosecco Jelly

About This Recipe

Are you looking for a delicious blackberries recipe with a difference? If you are, you’ve found it! Here’s my fresh blackberry and prosecco jelly for you to enjoy.

This has to be the most stylish and yet easy dessert that you will ever make. Not only can you use this dish as a dessert, but you can also serve it as a great aperitif. You can substitute the Prosecco for a good Champagne and if you don’t want to use blackberries, you can use fresh strawberries. If you want to make fresh strawberry purée, just blitz 50g of fresh strawberries with 1 tablespoon of cold water and 1 teaspoon of honey into a smooth purée. Once the dessert is ready, you can decorate the jellies with a touch of whipped cream on top.

TwitterFacebook

6

Serves

6

Ingredients

Blackberries

Main Ingredient

Ingredients

  • 130g caster sugar
  • Zest and juice of 1 unwaxed lemon
  • 4 teaspoons powdered gelatine
  • 50g strawberry purée
  • 450ml Prosecco
  • 180g blackberries

Weight Converter

Found in This Book

Feast your eyes on the finest fresh blackberry and prosecco jelly! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Put the sugar in a medium saucepan with 300ml of water and the lemon zest. Heat gently until the sugar has dissolved. Remove from the heat, leave to cool and discard the lemon zest.

Put the lemon juice in a small bowl and sprinkle in the powdered gelatine. Leave to soak for 3–4 minutes. Place the bowl over a pan of gently simmering water, ensuring that the base of the bowl does not touch the water, for a couple of minutes until the gelatine has completely dissolved.

Stir the gelatine into the sugar syrup together with the strawberry purée and the Prosecco. Mix well.

Meanwhile, share out three quarters of the blackberries among six Champagne glasses and carefully pour over enough of the liquid jelly to cover the fruit and chill until set. When the jelly has set, pour over the remaining liquid jelly to the top of the glass and refrigerate for 5 hours until completely set.

Decorate with the reserved blackberries and serve.

Once you’re done, simply sit back and enjoy your fresh blackberry and prosecco jelly and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Limoncello and Lime Granita

View Recipe

Next Recipe

Super-Light Lemon Sponge Cake

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Insalata di Finocchi, Arance e Crescione con Vinaigrette al TimoFennel, Orange & Watercress Salad with Thyme Vinaigrette

This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Tagliatelle PrimaveraSpicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme

I never want to hear from anyone that it's hard to cook for a vegetarian. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Peppers, courgettes and onions are a great combination of vegetables and with a small punch of chilli, make this meal delicious. You can substitute fettuccine instead of tagliatelle if...

4

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Rigatoni con asparagi, piselli e funghiRigatoni with peas and porcini mushrooms in a creamy asparagus sauce

For anybody who isn’t a big fan of rich tomato sauces this has to be the perfect pasta recipe if you still want bags of flavour on your plate. This dish is so full of fresh ingredients that even though it’s in a creamy sauce it doesn’t feel heavy. I must admit that every time I make this for a vegetarian they utterly love me – so it must be good.

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

9

Ingredients
View Recipe

PastieraRaspberry & Orange Baked Cheesecake

This is quite an old-fashioned recipe from my home patch, and I must admit, I wasn’t a huge fan of it when growing up (probably because of all the fruit and lack of chocolate), but now I really appreciate all the flavours and how well they work together. My grandfather, Giovanni, used to make this at Easter and now I carry on the tradition.

8

Serves

11

Ingredients
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe