Pears in port with meringue cream
This festive make-ahead pudding is a great way to use up leftover port (or red wine)
Clementine & prosecco jellies
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 6
Skip to ingredients
- 7 leaves gelatine
- 600ml clementine juice(from about 14 clementines)
- 300ml prosecco
- 1 sheet edible goldleaf (available from squires-shop.com)
Nutrition: per serving
- kcal115
- fat0g
- saturates0g
- carbs13g
- sugars13g
- fibre0g
- protein7g
- salt0.07glow
Method
step 1
Put the gelatine sheets into a bowl of cold water to soften for a few mins. Put 100ml clementine juice into a small pan and gently heat. When the gelatine feels soft and the juice is just simmering, remove the juice from the heat and squeeze out any excess water from the gelatine sheets. Drop the sheets into the hot juice and swirl to melt. Make sure there are no visible lumps of gelatine before you move onto the next stage.
step 2
Stir the hot juice into the rest of the juice with the prosecco, then transfer to a jug. Pour between 6 small glasses. Sit the jellies in a small tray or dish, cover with a sheet of cling film and chill for at least 4 hrs (or up to 48 hrs) until set.
step 3
When ready to serve, use a pair of tweezers to carefully put a piece of gold leaf on the surface of each jelly.
