Jelly, but for adults
(6 votes)
Cook: 20 Mins
Serves: 4
Price: £1.20 per serving
Nutritional Information
Each 108ml serving contains
Energy
728kj
174kcal
728kj
174kcal
9%
Fat
2.3g
2.3g
Low
3%
3%
Saturates
0.3g
0.3g
Low
2%
2%
Sugars
25.9g
25.9g
High
29%
29%
Salt
0.01g
0.01g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
674kj/161kcal
Typical energy values per 100g:
674kj/161kcal
Ingredients
3 sheets leaf gelatine
120ml elderflower cordial
1tsp rosewater
2tbsp caster sugar
260ml prosecco, chilled
20g pistachio, chopped
1tbsp rose petals
Method
1
Soak the gelatine in cold water for 5 mins until soft. Drain and squeeze out any excess water.
2
Gently warm the cordial, rosewater and caster sugar in a small pan until the sugar has dissolved. Remove from the heat and add the gelatine to the pan and stir gently until it has melted. Leave to cool slightly then gently pour the prosecco into the pan and stir to combine.
3
Divide the jelly between 4 dishes, cover with cling film and chill in the fridge for approximately 4 hours or until set.
4
Garnish with the pistachio and rose petals.