Prosecco Jellies
Flowers and bubbles - the perfect combination. We’re going for stylish, festive and delicious with Ajda Mehmet’s Prosecco Jellies. This time the sparkle is not in a glass, but combined with fabulous colourful flowers on your best plates. You don’t drink a toast, but spoon it up.
You will need:
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175 g white sugar
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10 gelatine sheets
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750 ml prosecco (or sparkling rosé)
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20 edible flowers
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500 ml whipping cream
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12 small pudding moulds (75 ml) or a cupcake baking tray
How to make
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Place the sugar in a pan with 125 ml of water and heat until the sugar has dissolved. Then turn the heat up. Bring to the boil and leave for about 5 minutes, until it becomes a little syrupy.
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Soak the gelatine sheets in cold water for 5 minutes, then squeeze the excess moisture out of the sheets and add them to the sugar syrup. Stir until the gelatine has completely dissolved, and set aside to cool.
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Pour the prosecco into a bowl and stir through the sugar and gelatine mixture.
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Place the flowers in the moulds with the front facing down. Carefully pour in the gelatine mixture until the moulds are filled. The flowers will now slowly rise upward.
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Carefully place the moulds in the fridge and place a chopping board on top so that the flowers remain pressed into the mixture.
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Leave to firm overnight in the fridge.
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To release the jellies, immerse the moulds in boiling water for 10 seconds – no longer, since it will melt the jelly.
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Place the chopping board on top of the moulds again and turn the whole lot over in a single movement. Wait a minute, so that the contents loosen, and then remove the mould.
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Using a flat spatula place the jellies on your favourite plates with a blob of fresh whipped cream, and they’re ready to serve!
Enjoy your floral dessert!
* Please note: never tuck in to just any old (cut) flower or plant; only use edible flowers from specialist suppliers that have been grown for human consumption.
