Prosecco and clementine jellies
Prep time
Cook time
Total time
Prosecco and winter fruit aspic - fruit jelly recipe - Prosecco and clementine jellies. This delicious fruit Aspic recipe with clementine and Prosecco, is perfect for a fresh and amazing winter dessert.
  • 500 ml of clementines juice, filtered
  • 250 ml of Prosecco
  • 2 tablespoons of sugar
  • 10 g of leaves of gelatine
  1. Squeeze the clementines into a bowl and pour their juice through a sieve into another bowl.
  2. Place the gelatine leaves in a small bowl, cover with cold water and soften for about 10 min.
  3. In a pot, pour the Prosecco, the filtered clementines juice and the sugar. Bring to the boil stirring well until the sugar has dissolved.
  4. Remove the pot from heat and add the squeezed gelatine leaves to the mixture.
  5. Stir well with a whisk and cook again for 5 min.
  6. Pour the mixture into 6 small glasses (or into small silicone molds) and leave to cool at room temperature.
  7. Refrigerate the jelly for at least 4 hours, then freeze for a couple of hours to unmold it better.
  8. Take the jelly out of the freezer at least 30 min before serving. Unmold, leave at room temperature and enjoy!!
Recipe from James Martin
Recipe by OPSD Il gustoso food blog at