It is essential to make your jelly 1 – 2 days before you plan to serve it.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Day-ahead festive strawberry and prosecco jelly
- 18 (36g) gelatine leaves
- 125ml (½ cup) water
- 265g sugar
- 750ml (3 cups) good quality prosecco
- juice of 2 lemons
- 10ml (2 tsp) vanilla essence
- canola oil, to brush
- 350g seasonal berries of your choice (we used strawberries and blueberries) + extra, to garnish
- fresh mint sprigs, to decorate
- store-bought custard, to serve
It’s best to prepare your jelly the day, or even 2 days, before you plan to serve it. Place the gelatine leaves in a bowl of enough cold water to cover the leaves, 5 minutes, to soften. While the leaves are softening, place the 125ml (½ cup) water and sugar in a medium pot and bring to a boil, 1 minute. Remove the sugar mixture from the heat.
Squeeze the water out of the gelatine leaves, discard the water and whisk the gelatine into the hot mixture until dissolved. Put the sugar-water-gelatine mixture into a large bowl and stir in the prosecco, fresh lemon juice and vanilla essence until combined.
Brush the inside of a 1,2 – 1,5Lcapacity jelly mould of your choice with canola oil. Place the berries in the mould, then pour the liquid into the mould. Refrigerate the jelly, at least 6 hours/overnight. Once set, cover the top of the mould with cling film.
To remove the jelly from the mould, dip the outside of the mould into hot water, 15 seconds. Place your platter on top of the jelly, then turn the whole lot over and gently release the jelly onto the serving platter.
Decorate with fresh mint sprigs and extra seasonal berries of your choice, and serve with custard.