Peach Bellini Jello Shots
Votes: 2
Time: 3 hours 20 minutes
Transform the popular peach Bellini with Prosecco into an alcoholic jelly, which, unlike the elegant cocktail, is perfect for a casual party. Plus, the peach chunks in the jelly make it a wonderful dessert for adults. You can make the alcoholic jelly in a large baking dish and then cut it into cubes, or simply pour it into shot glasses.
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:
- 280 ml of Prosecco
- 2 teaspoons of sugar
- 3 packets of gelatin
- 180 ml. peach nectar or juice
- 2 peaches, thinly sliced
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Cooking the dish according to the recipe:
- In a saucepan, mix the prosecco and sugar until the sugar dissolves. Add the gelatin and let it sit for a few minutes. Heat the mixture over medium heat until the gelatin dissolves and the liquid begins to simmer. Remove from the heat and stir in the peach nectar.
- Pour the mixture into an 8x8 inch baking dish (or a smaller container for thicker shots!). Drop the peach pieces into the liquid; they will float to the surface.
- Refrigerate the container until completely set, about 2-3 hours. Cut the jelly into cubes. Alternatively, try cutting the alcoholic jelly into cubes and serving it in champagne flutes!
Author of the recipe - Jessica Merchant is a food editor and blogger.
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