Prosecco Lychee Jelly

Topped with gold leaf, these prosecco jellies filled with lychee and raspberries are sophisticated, yet simple to make.

Ingredients :

  • 4 1/2 tablespoons white sugar
  • 2/3 cup water
  • 4 sheets of gelatin
  • 2 cups chilled Prosecco
  • 1/2 cup sliced fresh lychees
  • 1/2 cup raspberries
  • Edible gold leaf
  • Edible gold glitter

Instructions :

  • Place a heatproof bowl over a pot of simmering water. Add sugar and water and heat until no more sugar crystals can be seen.
  • Place gelatin sheets in a bowl of cold water for 5 minutes, or until soft and squishy. Squeeze excess water from gelatin and add to hot sugar and water mixture. Whisk vigorously to dissolve and remove bowl from pot.
  • Pour Prosecco into the gelatin mixture and stir until fully incorporated. Place in fridge to set for 1 hour for jelly to thicken.
  • Stir fruit into thickened jelly, and portion into individual glasses. Gently stir gold leaf and gold glitter into each glass. Place in fridge until completely set. Enjoy!

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