Prosecco And Raspberry Jelly Recipes

RASPBERRY PROSECCO COCKTAIL

Steps:

• Add the Raspberry Syrup and lemon juice to the bottom of a champagne flute. Fill the glass with prosecco.
• Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

RASPBERRY AND PROSECCO JELLY

Steps:

• 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).

PROSECCO AND RASPBERRY JELLY

Steps:

• Place your chosen glasses or bowls in the freezer for half an hour. Soften the gelatine sheets in a bowl of cold water for 3-5 minutes.
• Place 2 tablespoons of water and the sugar in a saucepan over a medium-low heat. Stir until the sugar dissolves, then remove from the heat.
• Remove the gelatine sheets from their soaking water and squeeze out any excess liquid. Transfer the softened gelatine to the hot syrup and stir until dissolved. Set aside to cool for 5 minutes, then pour the prosecco into the syrup. Remove the glasses or bowls from the freezer, pour in the jelly mixture and return to the freezer for half an hour.
• Take the glasses out of the freezer and place 8-10 raspberries in each jelly, pressing down slightly. Chill the jellies in the fridge for 2-3 hours until fully set.

RASPBERRY AND PROSECCO JELLY RECIPE

Steps:

• 1. Combine the berries, water, sugar and lemon in a pot and bring to a simmer. Simmer until raspberries are broken down, about 8-10 minutes. Remove from heat and allow to cool for a couple of hours in the fridge. 2. Pass this mix through a fine sieve to remove the seeds, then add the prosecco. In a small bowl, bloom your gelatin sheets in cold water until they are soft and pliable then remove from the water. Squeeze out the excess liquid and put the sheets in a small pot with half a cup of the raspberry liquid. Gently warm this mix to just dissolve the gelatin. Be careful not to heat it too much or the gelatin will deactivate. Immediately stir this into the rest of the raspberry mix, pour into a large container and refrigerate overnight to set. Click here for Danielle Alvarez's complete chocolate, coconut butterscotch and raspberry trifle recipe.

ELDERFLOWER & RASPBERRY JELLY

Steps:

• Arrange half of the raspberries (choose similar-sized ones) in 2 x 150ml darioles or moulds.
• Cut the remaining raspberries into halves and place in a mixing bowl. Squeeze over the lemon juice and sprinkle with caster sugar, then toss. Cover and chill in the fridge.
• Put the gelatine leaves in a bowl of cold water to soften. Pour the cordial and 50ml of the Prosecco into a saucepan. Heat until just simmering, then take off the heat.
• Take the softened gelatine leaves out of the bowl and squeeze out the excess water. Put them in the saucepan and whisk together to combine. Reduce the temperature until it's cool enough to touch (try placing the pan in a shallow sink of cold water). Once the liquid is cool, gently add the remaining Prosecco and stir. The more gently you stir, the more fizz you will have in your jelly. Carefully pour into the jelly moulds. Put the moulds onto a metal tray and place in the fridge. They will take 3-4 hrs to set.
• To serve, turn out the jelly onto a plate and spoon over the macerated raspberries. Decorate the plate with a few elderflowers or try sprinkling a little cracked black pepper over the top, if you like.

STRAWBERRY & PROSECCO JELLIES

Steps:

• Put 150ml water and the sugar in a large saucepan and heat gently until the sugar has completely dissolved. Add the strawberries, bring to the boil, then bubble for 5 mins without stirring, until the fruit has softened and the liquid is red, fragrant and syrupy.
• Strain the hot syrup through a sieve into a large jug (be careful not to push the strawberries through the sieve as the jelly will become cloudy), then leave to cool for a few mins. Discard the cooked strawberries. While the syrup is cooling, soak the gelatine in a bowl of cold water. When soft, squeeze the excess water from the gelatine sheets and stir into the syrup until completely melted.
• Divide the extra strawberries between 6 x 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, mix it briefly with the strawberry syrup, then pour into the glasses over the strawberries. Chill overnight, then serve.