Raspberry And Prosecco Jelly
Serves: 5
Preparation: 10 minutes
Cooking Time: 10 minutes
A light, low fat but delicious dessert. The Prosecco adds sophistication, making this jelly perfect for summer entertaining.
Ingredients
- 350ml of Prosecco Punnet of raspberries
- 5 Leaves Dr Oetker gelatin leaves
- 3 tsp Co-operative Fairtrade caster sugar
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).