Bellini jelly
Votes: 3
Time: 4 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A recipe for Prosecco Bellini jelly, made in champagne flutes and garnished with peach slices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bottle (750 ml) of Prosecca sparkling wine
- 1 cup of sugar
- 15 g of instant gelatin
- 1 peach, cut into slices
We recommend
Recipes with similar ingredients: sparkling wine, clearing, peaches
Cooking the dish according to the recipe:
- Combine 1 cup of wine and sugar in a small saucepan. Place on the stove and heat until the sugar is completely dissolved.
- Meanwhile, pour the remaining wine into a medium bowl. Add gelatin and let stand for 1 minute. Pour in the hot wine mixture and whisk until the gelatin dissolves. Skim off any foam that forms on the surface.
Pour the mixture into 6 champagne flutes and chill until slightly firm, about 1 hour. Drop a peach wedge into each glass, then return the glasses to the refrigerator and continue chilling until the jelly is completely firm, about 3 more hours.
Categories:
recipe / Desserts / Jelly / Fruit desserts / Guy Fieri
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