Topped with gold leaf, these prosecco jellies filled with lychee and raspberries are sophisticated, yet simple to make.
4 1/2 tablespoons white sugar
2/3 cup water
4 sheets of gelatin
2 cups chilled Prosecco
1/2 cup sliced fresh lychees
1/2 cup raspberries
Edible gold leaf
Edible gold glitter
Place a heatproof bowl over a pot of simmering water. Add sugar and water and heat until no more sugar crystals can be seen.
Place gelatin sheets in a bowl of cold water for 5 minutes, or until soft and squishy. Squeeze excess water from gelatin and add to hot sugar and water mixture. Whisk vigorously to dissolve and remove bowl from pot.
Pour Prosecco into the gelatin mixture and stir until fully incorporated. Place in fridge to set for 1 hour for jelly to thicken.
Stir fruit into thickened jelly, and portion into individual glasses. Gently stir gold leaf and gold glitter into each glass. Place in fridge until completely set. Enjoy!
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