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🍰 Fruity Raspberry Prosecco Jelly

182 kcal · 30 min · 4 servings

Fruity Raspberry Prosecco Jelly Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the gelatin leaves in a bowl of cold water for at least 5 minutes.
  2. 2. Line a mold with a capacity of approx. 1.2 liters with cling film.
  3. 3. Wash the lemon and dry it.
  4. 4. Finely grate the lemon peel.
  5. 5. Squeeze the lemon and set the juice aside.
  6. 6. Wash the lemon balm and shake it dry.
  7. 7. Pluck the leaves from the stems.
  8. 8. Cut the lemon balm leaves into fine strips.
  9. 9. Sort through the raspberries and remove any stems or unripe berries.
  10. 10. Gently mix the raspberries with the lemon peel and the balm strips.
  11. 11. Place the raspberry mixture into the prepared mold.
  12. 12. Stir the prosecco with the lemon juice.
  13. 13. Take approx. 100 milliliters of the liquid.
  14. 14. Put this amount in a pot and add the sugar.
  15. 15. Bring the mixture to a boil while stirring.
  16. 16. Squeeze the soaked gelatin well.
  17. 17. Remove the pot from the heat.
  18. 18. Dissolve the gelatin in the hot liquid.
  19. 19. Add the gelatin mixture to the remaining prosecco-lemon juice mixture.
  20. 20. Stir everything well together.
  21. 21. Pour the liquid over the raspberries in the mold.
  22. 22. Tap the mold a few times on the work surface to remove air bubbles.
  23. 23. Place the mold in the refrigerator for approx. 4 hours.
  24. 24. Place the mold briefly in a basin of hot water to release the jelly.
  25. 25. Turn out the jelly onto a plate.
  26. 26. Remove the cling film.
  27. 27. Slice the jelly with a warm knife.
  28. 28. Serve the jelly with lemon sorbet.

Nutrition per serving