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