Blood Orange And Prosecco Jelly

Blood Orange And Prosecco Jelly

Blood Orange And Prosecco Jelly

This blood orange and prosecco jelly recipe is a sweet, slightly alcoholic jellyfied version of Mimosa drink, to serve with cream: an amazing idea for any party

May 22, 2012

Cuisine

serves for

4

total time

3 HR 25 MIN

ingredients

blood oranges
3 - 4
sugar
60 g
Prosecco
300 ml
Gelatin
8 sheets
Cream
50 g
lemon balm
Fresh, as garnish

Preparation

Squeeze 2-3 oranges.

Peel one orange with a sharp knife, removing all the white pith and membrane.

Then slice the orange.

Strain the blood orange juice through a sieve, then put into a pan with the sugar and heat.

Soak the gelatine in plenty of cold water.

Then squeeze out and dissolve in the hot juice.

Stir in the Prosecco.

Pour into 4 glasses and leave to cool.

As soon as the liquid begins to set, place a slice of orange on top of each and put into the refrigerator for about 3 hours to set.

Whip the cream with 1 tsp sugar until stiff.

Put a small spoonful on top of each portion of jelly and serve garnished with lemon balm.

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