I have mentioned in the past how dinner parties (or, really, ANY kind of parties) stress me out. I love cooking and sharing food with friends and family but having to have food ready for a crowd at a particular time makes me want to run for the hills. Add Christmas (yes, I said the ‘C’ word) to the equation and I really want to hide.
The key to avoiding party stress is being prepared… and not leaving things to the last minute. Preparing dessert in advance is my main coping mechanism and these Pomegranate Prosecco Jellies may well be the easiest dessert you can make. Jellies require overnight chilling so these need to be made a day or two before you need them but on the plus side you will have a beautifully refreshing dessert in your back pocket and can do the ‘here’s one I prepared earlier’ routine with a real flourish.
I think it goes without saying that these are decidedly adult desserts – they do contain most of a bottle of Prosecco – but they are extremely attractive to kids so do me a favour and place them on the highest shelf in the fridge, ok? And because I am extremely thoughtful there’s enough Prosecco left in the bottle to be sipped while you prepare them.
Notes: You can replace the pomegranate seeds with any red berries, if preferred. I used my lovely LSA glasses (a recent birthday present) to serve the jellies in but you can use any pretty glasses or bowls. Leave the jellies in the fridge until you are ready to serve them – don’t leave them standing at room temperature.
Pomegranate Prosecco Jellies
Makes 4 -5
350ml | 11.8 fl oz chilled dry Prosecco
250ml | 8.5 fl oz pomegranate juice
150g | 5.3oz sugar
Juice of 1 lemon
6 sheets leaf gelatine
seeds from 1 large pomegranate
Whipped cream to serve (optional)
Red currants to decorate (optional)
- Make sure you have enough space in the fridge for your jellies. Divide the pomegranate seeds between the serving glasses.
- Soak the gelatine sheets in cold water and set aside.
- Heat the pomegranate juice, lemon juice and sugar in a saucepan over medium heat until the sugar dissolves. Take off the heat.
- Squeeze the gelatine sheets to get rid of excess water and stir them into the juice until completely dissolved.
- Gradually add the chilled Prosecco – it will fizz in an alarming fashion when you mix it with the juice. Stir it gently to settle most of the bubbles.
- Carefully pour the the jelly liquid into the glasses and transfer them to the fridge to chill overnight or until set.
- Serve with a little whipped cream and decorate with extra pomegranate seeds or red currants.