Limoncello & Prosecco Jelly
A lovely light dessert – perfect after a heavy lunch or dinner and includes our favourite tipple of course!
- 5 leaves of gelatine
- 350ml of Prosecco
- 1 tbsp of Caster sugar
- 6 tbsp of Limoncello
- Edible gold glitter
- Put the gelatine leaves in a bowl of cold water for 5 minutes or until soft. Squeeze the leaves and discard the water.
- Put the Limoncello into a bowl that fits over a pan of boiling water, add the gelatine and sugar and heat until gently dissolved. Remove from the heat and allow to cool slightly then add the Prosecco and pour into a jug.
- Very carefully and slowly, pour the jelly into 4 serving glasses until each glass is almost full (add a piece of lemon peel if you like for presentation). Refrigerate until set. Top with gold glitter to serve (you can get this from The Craft Company)
If you prefer a different flavour, try Grand Marnier or Raspberry Liqueur instead of the Limoncello!