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Prosecco and pomegranate jellies recipe
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Serve your dinner guests a festive sweet treat with these boozy jellies that pair prosecco and pomegranate seeds. Serve in champagne flutes for a celebratory end to a meal. See method
Ingredients
For the Prosecco layer
- 5 gelatine leaves
- 50g caster sugar
- 400ml prosecco
- 80g pomegranate seeds
Each serving contains
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Energy
595kj
141kcal
7%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
21g
23%
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Salt
0g
1%
of the reference intake
Carbohydrate 20.5g
Protein 2.2g
Fibre 0g
Method
- Put the gelatine in a small bowl of cold water for 5 minutes or until completely softened. Meanwhile, put the caster sugar into a small saucepan with 3 tbsp water and warm over a gentle heat until the sugar has dissolved. Squeeze the water out of the gelatine, then stir into the warm sugar until dissolved then remove from the heat.
- Pour in the prosecco, then stir in the pomegranate seeds. Carefully pour into champagne flutes or small glasses (about 200ml capacity each) and leave for 4-5 hours to set.
Tip: Make up to 24 hours in advance and keep in the fridge.
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