Bellini in gelatina (fresh blackberry and prosecco jelly)

Method

1. Put the sugar, water and lemon rind into a medium pan. Heat gently until the sugar has dissolved, and then leave to cool and discard the lemon rind.

2. Place the lemon juice in a small bowl and sprinkle in the gelatine. Leave to soak for 3-4 minutes. Place the bowl over a pan of gently simmering water (making sure the bowl doesn't touch the water) for a couple of minutes or until the gelatine has completely dissolved.

3. Stir the gelatine into the sugar syrup with the strawberry puree and the Prosecco. Mix well.

4. Divide three-quarters of the blackberries between 6 serving glasses.

5. Carefully pour over just enough of the liquid jelly to cover the fruit. Chill until set

6. When the jelly has set pour over the remaining jelly to fill the glass and chill for 3 hours or until set.

7. To serve; decorate with the reserved blackberries.

Comments                        add a comment

Be the first to add a comment...

Ingredients

130g caster sugar
300ml water
1 unwaxed lemon, rind and juice
4 tsp powdered gelatine
50g Strawberries, puréed
450ml Italian Prosecco wine
180g Blackberries

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Great discounts on cookware
Special offers on wine