Prosecco jellies with pomegranate
Serves 4 | prep 15 mins | total time
- 4 sheets leaf gelatine
- 450ml prosecco
- 75g caster sugar
- juice of 1 lemon
- 150ml pomegranate and elderflower cordial
- 100ml double cream
- 50ml prosecco
- 1 tbsp icing sugar
- 4 tbsp pomegranate seeds
- Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft.
- Pour 150ml prosecco into a small pan and add the sugar and lemon juice. Heat until almost boiling then remove from the hob. Squeeze the excess liquid out of the gelatine and add to the pan; it should melt almost immediately. Mix in the cordial then pour the mixture into a large bowl and chill in the fridge for 1 hour or until starting to look syrupy and slightly thickened – letting the jelly mixture start to set will make it easier to trap the prosecco bubbles.
- Slowly pour 300ml prosecco into the jelly and leave to settle for a few minutes, then divide between 4 glasses. Cover and chill for at least 4 hours, or overnight, until set.
- To serve, whip the cream, prosecco and icing sugar to soft peaks and spoon on top of the jellies, then top with the pomegranate seeds.
These sparkling jellies are flavoured with pomegranate and elderflower cordial, which gives a pretty blush colour, but use a plain elderflower cordial if you can't get hold of this.