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  1. Home
  2. no bake christmas desserts

Prosecco jelly 
with raspberries

A party isn’t a party until the jelly comes out! Bursting with raspberries, this version takes things up a notch with amaretti-sprinkled ricotta. - by Alison Pickel
  • 21 Sep 2015
Prosecco jelly 
with raspberries
Cook: 10 Minutes - easy - Serves 8
Proudly supported by
A party isn’t a party until the jelly comes out! Bursting with raspberries, this version takes things up a notch with amaretti-sprinkled ricotta.

Ingredients

750 ml prosecco

1 cup caster sugar

10 leaves gold-strength gelatine

200 g fresh raspberries

250 g fresh ricotta

Extra 2 Tbsp caster sugar

Finely grated zest and juice of ½ lemon

8 amaretti biscuits, crushed

Method

  1. Put prosecco and sugar 
in a medium saucepan over 
a medium heat. Cook, stirring, for 10 minutes or until sugar 
is dissolved and mixture is 
hot. Remove from heat.
  2. Meanwhile, put gelatine leaves in a large bowl and cover with cold water. Allow 
to stand for 4-5 minutes or until sheets are soft. Drain leaves and squeeze out 
excess water. Add leaves 
to warm prosecco mixture 
and stir until dissolved.
  3. Put raspberries in a 5-cup capacity jelly mould. Carefully pour in prosecco mixture. Cover and refrigerate for 
6 hours or overnight until set.
  4. Put ricotta, extra sugar and lemon zest and juice in the bowl of a food processor, 
then process until smooth.
  5. Dip jelly mould in hot water for 5 seconds to loosen, then invert jelly onto a serving plate. Dollop whipped ricotta on side of plate and sprinkle over crushed biscuits. Serve.
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