Hello lovely people! We are gonna make a beautiful desert for summertime.
Summer fruit jellies with Prosecco, beautiful St Germain and elderflower flavours.
Inside every adult, not matter how pretentious they could be, is a little kid.
It's actually a recipe from my third cook book, Happy Days with the Naked Chef.
And you'll see if you make it right way, and I'll show you how to do it, you even get the bubbles trapped in the jelly
from the prosecco, which means when you eat it you get an incredible cleansing fizz
when you eat it.
Simply Delicious.
First up, I've got a pan with an inch of water just simmering and a bowl on top.
I'm using, for the elderflower hit, St Germain. Which is absolutely one of my favourite liqueurs.
I'm putting 150ml of this into that bowl, just to heat it up.
We are going to set this jelly with four leaves of gelatin.
Soak it in cold water. Literally in a couple of minutes, these leaves will soften up.
Now it's these leaves of gelatin which will give it its structure, it will hold the jelly.
We want it to be elegant, just like the fruit.
So we're gonna let these soften and they take a couple of minutes to do so.
By that time, this will be nice and warm. And we'll put this into there.
Before we talk about that. I've got prosecco, this has been in the freezer for about 50 minutes.
Just to get it nice and cold.
Now the idea, if you wanna trap the prosecco bubbles that tastes, feels and looks incredible
then you need to get everything really, really cold.
So that includes the fruit, that includes the moulds and that includes the prosecco.
So this is nice and cold.
The moulds here and the fruit are nice and cold.
And we get this ready and raring to go.
This, as you can see, has become soft and it can go into that hot St Germain
And it will take no time at all, so we will just mix it up
When you can't see the gelatin in any shape or form at all, and it's nice and clear
then we can put this together really quickly.
So 450ml of prosecco is what I require.
You can add a little sugar to this if you want, I haven't, reason being
the fruit is really good and this particular Martini Prosecco, which is very nice,
has a nice sweet element to it, it's not a particularly dry prosecco
and it's got nice applely notes, which is really, really good with the fruit
and you can see the bubbles here, I'll stir it twice, and already because of the chill
it's starting to think about setting. I'm trying to be quick here guys.
Spoon this on. Dab the spoon on the fruit.
They take about 1 or 2 hours to set in a fridge.
Here is some I've made earlier.
I've used all sorts of different moulds, flat ones, old school vintage ones
you could do it in espresso cups, you could do it in wine glasses
so you can have real fun with it.
And then to turn it out, just put some hot water into a little pan.
And you give it about 20 seconds.
They should just turn out
If you look in there, you can see all those bubbles caught
So you can see this are great for dinner parties
Use a little creme fraiche here
Very simple, very humble.
Just finish it with a little mint
So there you go lovely people, that is a really laid back, but classy, simple jelly recipe.
Just grab some cream and some fruit.
I wrote that recipe 17 years ago and it's still delicious.
It's still surprising in the mouth, it really makes the most of the summer fruits, the lovely St Germain liqueur
and the Martini Prosecco. It's a beautiful harmony.
If you haven't tried it, go and try it.
But guys, until next time, thank you very much.
Give us your comments in the comment box below.
If you want more ideas for gorgeous things to do with lovely prosecco, then click the 'i' box up there.
And we've got loads of ideas, you're gonna love it. Take care!