Prosecco Jellies and Clementine
This festive season calls for dinner parties and prosecco jellies with clementine is the right kind of dessert for it. This light dessert is equally rejuvenating in taste and glamourous to look at.
- Prep Time: 20minutes
- Cook Time: 2 minutes
- Total Time: 22minutes
- Gelatine leaves- 7
- Clementine juice- 600 ml
- Prosecco- 300 ml
- Edible gold leaf- 1 sheet
Add cold water to a bowl and pour the gelatine sheets into it. Keep it for a few minutes until it becomes tender.
Take a pan and add 100 ml clementine juice to it and heat it. Take the juice out of the heat when it is about to simmer.
Drain out the excess water from the gelatine sheet and pour it into the hot juice. Stir it very well so that no lumps are formed.
With the prosecco stir the remaining juice with the hot juice and place it in a jug.
Now add the juice to six glasses.
Take a tray and let the jellies sit in it. Envelope the tray with a cling film sheet and leave it for chilling for a minimum of four hours.
When the jellies settle down use a tweezer and place the gold leaf over them.
You are ready to serve it!
- Serving Size: 6
- Calories: 115KCal
- Sugar: 13g
- Sodium: 0.07g
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 7g