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Martha's Prosecco & pomegranate jellies
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Makes: 12
2 sheets gelatine
25g caster sugar
50g pomegranate seeds
175ml Prosecco
You will also need
12 shot glasses
1. Fill a small bowl with cold water and add the gelatine sheets. Leave to soak for 5 minutes.
2. In a small saucepan, combine the caster sugar with 2 tbsp of water and heat on low, stirring until the granules of sugar have dissolved. Remove from the heat.
3. Squeeze the excess water from the gelatine, add to the warm sugar syrup and stir until smooth.
4. Divide the pomegranate seeds between 12 shot glasses. Stir the Prosecco into the gelatine mixture, then pour over the pomegranate seeds. Chill for at least 3 hours or until firmly set. Make sure your spoons can reach the bottom of the glasses!
Cook’s tip
Alternatively try using a mini dome mould to make 24 jellies, serve them turned out onto wide spoons or shortbread biscuits so they are really easy to eat.
Typical values per serving:
Energy |
63kJ 15kcal |
---|---|
Fat | 0g |
Saturated Fat | 0g |
Carbohydrate | 1.4g |
Sugars | 1.4g |
Protein | 1g |
Salt | 0g |
Fibre | 0g |
This recipe was first published in Tue Dec 03 11:43:22 GMT 2019.
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