Packed with berries, booze and sparkle, this jelly is a bowl full of fun
This is a wobbly, fun centrepiece dessert filled with seasonal berries.
This recipe is a prosecco and ginger ale jelly, a wobbly, fun centrepiece dessert filled with seasonal berries. Prosecco, an affordable Italian sparkling wine, is much lighter than champagne. While the prosecco’s flavour shines in this dessert (since it isn’t cooked), a more affordable, slightly sweeter prosecco will also work well as the ginger ale with its mellow heat does help to balance it. Just be sure to choose one you’d still enjoy sipping, as its taste comes through in the jelly.
Try too my chicken marylands and grapes recipe.
Prosecco and ginger beer jelly
You’ll need a 1L (4 cup) jelly mould. Give it a wipe with a neutral oil to make removable easier. This can be prepared 3-4 days in advance.
Ingredients
- 7 titanium strength gelatin leaves
- 250ml (1 cup) cold water
- 750ml prosecco
- 250ml (1 cup) ginger ale
- 130g (½ cup) caster sugar
- 250g mixed fresh blueberries and raspberries
Method
- Soak the gelatin leaves in cold water for 5 minutes until softened. Set aside. Pour the prosecco into a large jug or bowl. Allow the bubbles to settle. Meanwhile, in a medium saucepan, combine the ginger ale and sugar, bringing it to a soft simmer until the sugar dissolves, about 3 minutes. Remove from heat and allow to cool for a few minutes.
- Squeeze the excess water from the softened gelatin leaves, discarding the water. Add the softened gelatin to the ginger ale mixture, stirring until fully dissolved. Pour this mixture into the prosecco, stirring gently to combine, and allow to cool slightly and for bubbles to resettle.
- Transfer the mixture to the fridge, stirring every 20 minutes for 1 hour until it has thickened but not set. This step will help the berries disperse evenly in the jelly.
- Pour one-third of the almost set jelly mix into the mould, then add half of the berries over the top. Pour in another third of the jelly mix, followed by the remaining berries. Finally, top with the last third of the jelly mix.
- Cover and chill in the fridge overnight or for at least 5 hours until fully set. To unmould, gently press the sides of the jelly to loosen it.
- Dip the base of the mould in warm water for 20 to 30 seconds, then invert onto a serving platter. Keep chilled until ready to serve.
Serves 6-8