Prosecco cherry jelly

Name: Prosecco cherry jelly
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 sheets Gelatine; 250 g Cherries; 125 g Raspberries; 500 ml + 4 tablespoons Prosecco; 1 package Vanillin sugar; 100 g Ladyfingers; 3 Egg yolk (size M); 100 g Sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 sheets Gelatine
250 g Cherries
125 g Raspberries
500 ml + 4 tablespoons Prosecco
1 package Vanillin sugar
100 g Ladyfingers
3 Egg yolk (size M)
100 g Sugar

Directions

1
Soak gelatine in cold water. Clean, wash, halve and stone the cherries. Sort raspberries. Heat 125 ml Prosecco and vanillin sugar. Let the cherries steep in it for a short time.
2
Pour into a mixing bowl, let cool lukewarm. Squeeze the gelatine and dissolve in it. Stir in another 250 ml Prosecco and raspberries. Pour into 4 cold rinsed, tall dessert glasses, chill for about 1 hour. Coarsely crush the lady fingers and spread on the jellies. Sprinkle each with 1 tablespoon of Prosecco. For the sauce, whisk egg yolk, sugar and 125 ml Prosecco. Whip over a hot (!! not boiling!!!) water bath until thick and frothy.
3
Sprinkle each with 1 tablespoon of Prosecco. For the sauce, whisk egg yolk, sugar and 125 ml Prosecco. Whip over a hot (!! not boiling!!!) water bath until thick and frothy. Beat over a cold water bath for about 3 minutes more. Spread immediately over the dessert glasses and serve