Monday, November 29, 2010

Prosecco and Raspberry Jellies

Boozy Treat Recipe.

Few people love rich desserts as much me. Give me chocolate, caramel, butter crusts and the like, all day long. But we are smack dab in the month-long period where even I can reach my max-capacity. So should I stop serving dessert at parties? NO!!

This little gem comes from the UK Magazine, Ideal Home...Prosecco and Raspberry Jellies. Consider it a grown up jello shot. Light, fruity, and delicious!

Prosecco and Raspberry Jellies
Serves 8
Time: 40 minutes, plus overnight to set

3 1/2oz fresh or defrosted frozen raspberries
2 Tbsp powdered gelatin
750 ml prosecco (or lemonade if you are making non-alcoholic)
2/3 cup superfine sugar (1/4 cup if using lemonade)
1 tsp gold-leaf flakes (optional)

1. Press the raspberries through a sieve and discard the pips left in it. Pour the juice into a small bowl and sprinkle over the gelatin powder. Heat 250 ml (about 1/2 a typical bottle size) of the prosecco or lemonade with the sugar over medium-low heat until just warm and the sugar has dissolved.

2. Remove from the heat and stir in the juice mix. Whisk until the gelatin has fully dissolved (sieve if there are lumps). Leave to cool.

3. Put eight glasses in the freezer for exactly 20 minutes (any longer and they'll be too cold). In the meantime, whisk the gold flakes and remaining prosecco or lemonade into the cooled jello mixture. Freeze for 10 minutes, whisk again. Dish into glasses and leave in the fridge to set overnight.

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