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Blood Orange Prosecco Jelly
Anne Newgent

Blood Orange Prosecco Jelly

Experience a vibrant burst of flavor with our Blood Orange Prosecco Jelly, an exhilarating dessert designed to awaken your senses. Its striking ruby hue, infused with the zesty brightness of blood oranges and the delicate effervescence of Prosecco, creates an unforgettable visual and taste experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 4-5 medium-sized fresh blood oranges (zest and juice)
  • 2 cups dry Prosecco
  • 4-5 packets granulated gelati
  • ½ cup cold water
  • ¼ cup erythritol or stevia blend (optional)
  • ½ teaspoon orange extract (optional)
  • Fresh mint sprigs (for garnish)

Method
 

  1. Prepare the Blood Oranges: Zest one blood orange and juice all of them, aiming for 1 to 1.5 cups of juice. Strain to remove pulp.
  2. Bloom the Gelatin: Sprinkle gelatin over ½ cup of cold water in a saucepan and let sit for 5-10 minutes.
  3. Warm the Base: Heat the saucepan gently over low heat, stirring until gelatin dissolves completely.
  4. Combine and Sweeten: Add blood orange juice, zest, and sweetener into the gelatin mixture and whisk well.
  5. Infuse with Prosecco: Gently stir in 2 cups of Prosecco, careful not to disturb the effervescence.
  6. Strain and Pour: Strain the mixture into serving dishes for clarity.
  7. Chill to Set: Refrigerate for 4-6 hours or overnight until fully set.
  8. Garnish and Serve: Garnish with fresh mint sprigs before serving.

Notes

Ensure Prosecco is at room temperature before adding. Adjust sweetness based on the natural sweetness of blood oranges.