Prosecco and Clementine Jellies with Gold LeafServes: 6 |
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Ingredients600mL Clementine Juice (from about 14 Clementines) |
Nutrition (per serve)
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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.