Prosecco and raspberry jellies

A spectacular dessert to produce at the end of a very special meal, prosecco and raspberry jellies sprinkled with gold leaf are perfectly pretty.

  • 35 mins cooking
  • Makes 12 Item
  • Print


Prosecco and raspberry jellies
  • 4 teaspoon powdered gelatine
  • 1/2 cup (125ml) water
  • 1/2 cup (125ml) blood orange juice
  • 2/3 cup (110g) caster (superfine) sugar
  • 750 millilitre (25 fluid-ounce) bottle prosecco (italian sparkling wine), chilled
  • 12 raspberries (50g)
  • 1 sheet edible gold leaf


Prosecco and raspberry jellies
  • 1
    Sprinkle gelatine over the water in a small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
  • 2
    Heat juice and sugar in a small saucepan, stirring, until sugar dissolves. Bring to the boil; remove from heat. Stir in gelatine mixture and prosecco. Strain jelly mixture through a fine sieve into a large jug.
  • 3
    Place 12 x ¼-cup (60ml) glasses on a tray. Divide jelly mixture between glasses; add 1 raspberry to each jelly.
  • 4
    Using a skewer, to prevent gold leaf from sticking to your hands, carefully tear off pieces of gold leaf; gently stir pieces through jelly. Refrigerate for 6 hours or overnight until set.


Edible gold leaf is available from cake decorating supply shops. Alternatively, top the jellies with tiny scoops of ice-cream. Jellies can be made a day ahead; store, covered, in the fridge. Gently swirl the gold leaf into the jelly to distribute it throughout before placing it into the fridge.