Prosecco and Clementine Jellies with Gold Leaf December 23, 2013 By @entwellbeing Prosecco and Clementine Jellies with Gold Leaf Serves: 6 Time to make: 20 minutes (Preparation) + 2 minutes (Cooking) Ingredients 600mL Clementine Juice (from about 14 Clementines) 7 Leaves of Gelatine 300mL Prosecco 1 Sheet Edible Gold Leaf Nutrition (per serve) Energy: 481kJ Calories: 115cal Protein: 7g Fat: 0g – saturated 0g Carbohydrates: 13g – sugars: 13g Dietary Fibre: 0g Sodium: 70mg Instructions Soften the gelatine sheets in a bowl of cold water. When soft, squeeze out any excess water from the sheets. In a small pan, gently heat 100mL of Clementine juice. When the juice is simmering, remove from heat, drop in gelatine sheets, and stir to melt. (Make sure there are no visible lumps in the mixture.) Stir the mixture with the rest of the Clementine juice and the prosecco. Transfer into a jug and pour between 6 small glasses. Cover the jellies with a sheet of cling wrap and chill for at least 4 hrs (or up to 48hrs) until set. To serve, use a pair of tweezers to put a piece of gold leaf on the surface to garnish.