Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 1 1/2tablespoons powdered gelatine
- 3 cups Prosecco
- 1/2 cup caster sugar
- 300milliliter double cream
- 3 passionfruit, pulp removed and reserved
- 1 yellow nectarine, halved, destoned, cut into thin wedges
Nutrition per serving
1770kJ / 420Cal
1770 Kilojoules or 420 Calories
20% of daily energy intake*
Protein
3.4grams
Fat
23.3grams
Carbs
27.7grams
Sugars
27.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A fun prep-ahead dessert for the grown-ups, these prosecco jelly cups with juicy nectarine slices, cream and passionfruit make an elegant summer treat.
Method
Step 1 of 3
Place 1/4 cup boiling water in a small bowl and sprinkle over gelatine, stirring until dissolved. Set aside for 3 minutes to cool.
Step 2 of 3
Place 1 cup Prosecco and sugar in a medium saucepan over medium heat until just simmering and sugar has dissolved. Remove pan from heat and whisk in gelatine mixture until combined. Whisk in remaining Prosecco until combined. Pour jelly mixture into 6 x 1-cup capacity glasses. Refrigerate for 4 hours or until set.
Step 3 of 3
Serve jelly cups topped with cream, passionfruit pulp and nectarine.
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