FoodCoop Recipes
Raspberry And Prosecco Jelly
A light, low fat but delicious dessert. The Prosecco adds sophistication, making this jelly perfect for summer entertaining.
Prep
10 minutes
Cook
10 minutes
Serves
5
Ingredients
350ml of Prosecco Punnet of raspberries
5 Leaves Dr Oetker gelatin leaves
3 tsp Co-operative Fairtrade caster sugar
Method
Place the gelatin leaves into a bowl of cold water for a few minutes until soft. Squeeze out the water, and set aside.
Pour 100ml of the Prosecco into a heatproof bowl, and place over a pan of boiling water on the hob. Add the gelatin and sugar and stir until everything has dissolved.
Remove from the heat and add the rest of the Prosecco.
In 4 martini glasses, add a handful of raspberries. Pour enough of the Prosecco mix over the raspberries, so they are just covered.
Place in he fridge until set (should take around 2 hours).
