Blackberry Prosecco Jelly

Blueberries, raspberries or strawberries could be used in place of blackberries.

Yield:
Serves 6
Category:
Desserts
Cuisine:
Italian

INGREDIENTS:

  • 2/3 cup icing sugar
  • Shredded rind and juice of 1 lemon
  • 4 teaspoons powdered gelatine
  • 2 oz. strawberry puree
  • 1 3/4 cups Prosecco
  • 3/4 cup blackberries

DIRECTIONS:

  1. Put the sugar in a medium saucepan with 1 1/4 cups of water and the lemon rind. Heat gently until the sugar has dissolved. Remove from the heat, allow to cool and discard the lemon rind.
  2. Put the lemon juice in a small bowl and sprinkle in the powdered gelatin. Leave to soak for 3-4 minutes. Place the bowl over a pan of gently simmering wager, ensuring that the base of the bowl does not touch the water, for a couple of minutes until the gelatin has completely dissolved.
  3. Stir the gelatin into the sugar syrup together with the strawberry puree and the Prosecco. Mix well.
  4. 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 top off the glass and refrigerate for 5 hours until completely set.
  5. Decorate with the reserved blackberries and serve.

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