Peach & prosecco jelly
A simple, elegant dessert, perfect for serving to dinner guests.
Fine Leaf Gelatine
250 ml, pink
Lemon Juice, Fresh
3 medium, ripe, (use a mixture of yellow and white flesh ones if you can), halved and stone removed
- Put the gelatine sheets in a shallow dish, cover with cold water and leave for 5 minutes to soften.
- Put 150ml prosecco, the lemon juice and sugar in a small pan and heat gently until the sugar has dissolved and the liquid is almost boiling. Remove from the heat.
- Remove the softened gelatine sheets from the water and squeeze out any excess liquid, then whisk them into the hot prosecco mixture until dissolved, stir in the remaining prosecco and the lemonade.
- Dice the peach halves and divide between 4 glasses or serving bowls. Pour over the prosecco mixture and chill for at least 4 hours until the jelly has set. The jellies will keep for up to 3 days in the fridge, so you can make them ahead of time.