Raspberry Prosecco Jelly
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
6
- 8 sheets white gelatine
- 150 g Raspberries
- 1 TABLESPOON clear sugar syrup
- 2 TABLESPOONS Raspberry Spirit
- 750 ml Prosecco
- 100 g Mascarpone
- 200 g Low-fat curd
- 1-2 TABLESPOONS Sugar
- 2 TABLESPOONS Lemon juice
Directions
- 1
Soak gelatine in cold water. Select the raspberries, mix with sugar syrup and raspberry brandy and pour into transparent disposable cups. Squeeze out the gelatine, dissolve lukewarm. First stir 100 ml Prosecco into the hot gelatine, then stir the mixed gelatine into the rest of the Prosecco. Pour into the cups with the raspberry-syrup mixture and chill until the jelly is firm. For the cream, stir mascarpone, quark, sugar and lemon juice until creamy. Spread over the jelly
Nutrition Facts
KCAL
230 kcal
230 kcal
CARBS
9 g
9 g
FATS
7 g
7 g
PROTEINS
8 g
8 g
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