Prosecco jellies with mulled fruits

Method Print recipe

1. Wash and dry the blueberries and strawberries. Quarter the strawberries and place the fruit in a stainless steel bowl with the mulled wine and caster sugar, cover and chill for at least 1 hour - preferably overnight.
2. Drain the fruit well and reserve 30ml of the mulled wine. Place the fruit evenly into 10 jelly moulds - silicon moulds are best for decanting. Place moulds on a tray for easy moving.
3. Place the gelatine in a little water in a bowl to soak for 3 minutes until soft, remove from the water and squeeze excess moisture out.
4. Heat the reserved mulled wine and add the soft gelatine allow to simmer until the gelatine has dissolved, then pour in the very cold prosecco, pour into a jug.
5. Pour the Prosecco mix over the fruit allowing the bubbles to settle and top the moulds up.
6. Chill in the fridge for at least 3 hours until set well.
7. Turn out once fully chilled and garnish simply with a sprig of fresh mint.

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