Pomegranate Jelly with Prosecco
This jelly is a treat to the adults this Christmas. It contains alcohol for added oomp!
The recipe follows below:
1 bottle of Prosecco or any other white wine of your preference
250ml water
300g caster sugar
8 leaves gelatine
1/2 tsp vanilla
3 tsp Cointeau or Grand Marnier
seeds from 1 pomegranate
Vegetable oil for greasing
double cream to serve
Preparation:
Lightly grease a 1 litre jelly mould with the vegetable oil.
Pour the Prosecco or white wine with the water into a pan.
Stir in the sugar granules to dissolve.
Next is to soak the gelatine leaves in water for five minutes, make sure the gelatine leaves are covered by water.
Turn on the stove and bring the mixture to a boil and heat up for a minute.
Add the vanilla and let it bubble for another minute then take the pan off the stove.
Carefully ladle 250ml of the sweetened wine syrup into a measuring container.
Meanwhile the gelatine leaves have by now been soaking for 5 minutes. Fish them out and squeeze as much of the water off them.
Drop the drained gelatine into the container of sugared wine and stir until gelatine dissolved.
Pour these back into the pan containing the rest of the sugared wine.
Give this a good stir to ensure the gelatine is incorporated thoroughly with the sugar wine mixture.
Now give it another stir and pour into the prepared greased jelly mould.
Carefully transfer the jelly into the fridge to set overnight.
Now the fun begins, how to remove the set jelly from its mould. Fill up a container with warm water and let the jelly mould stand for a minute. Ensure the water does not reach the rim of the jelly mould 😉
Take the mould out of the water and give the container a wipe.
Get your serving plate and cover the mould.
Gently turn it upside down and the jelly should come out quite easily.
Drizzle the jelly with more alcohol, the Cointreau and sprinkle on top the pearly red pomegranate. decorate the bottom edges with the seeds as well.
Enjoy with a big dollop of cream.
Cheers.
From Nigella Lawson’s Christmas