Clementine & prosecco jellies
- James Martin
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Serves 6
Easy
Prep: 20 mins
Cook: 2 mins
Plus chilling
A star rating of 3.6 out of 5.17 ratingsRate
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James Martin's glamorous and refreshingly light dessert will be right at home at a festive dinner party
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Pears in port with meringue cream
A star rating of 5 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
7 leaves gelatine
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600ml clementine juice
(from about 14 clementines)
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300ml prosecco
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1 sheet edible gold
leaf (available from squires-shop.com)
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Nutrition: per serving
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kcal115
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fat0g
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saturates0g
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carbs13g
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sugars13g
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fibre0g
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protein7g
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salt0.07g
low
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Method
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step 1
Put the gelatine sheets into a bowl of cold water to soften for a few mins. Put 100ml clementine juice into a small pan and gently heat. When the gelatine feels soft and the juice is just simmering, remove the juice from the heat and squeeze out any excess water from the gelatine sheets. Drop the sheets into the hot juice and swirl to melt. Make sure there are no visible lumps of gelatine before you move onto the next stage.
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step 2
Stir the hot juice into the rest of the juice with the prosecco, then transfer to a jug. Pour between 6 small glasses. Sit the jellies in a small tray or dish, cover with a sheet of cling film and chill for at least 4 hrs (or up to 48 hrs) until set.
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step 3
When ready to serve, use a pair of tweezers to carefully put a piece of gold leaf on the surface of each jelly.
Recipe from Good Food magazine, December 2010
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A star rating of 3.6 out of 5.17 ratings
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