Li­mon­cello and Pros­ecco jelly

Ul­tra light – just per­fect af­ter a big lunch!

Woman (UK) - - Recipes -


✱✱5 gela­tine leaves

✱✱6tbsp li­mon­cello

✱✱350ml Pros­ecco

✱✱1tbsp caster sugar

✱✱Edi­ble gold glit­ter

1 Put the gela­tine leaves in a bowl of cold wa­ter to soak for 5 mins un­til soft.

2 Put the li­mon­cello into a bowl that fits snugly over a pan of boil­ing wa­ter. Squeeze the

gela­tine to re­move any ex­cess wa­ter, dis­card the soak­ing wa­ter and add the gela­tine to the li­mon­cello. add the sugar and stir un­til dis­solved.

3 Re­move from the heat, cool slightly, then add the Pros­ecco and pour into a jug. care­fully and slowly, pour the jelly into four serv­ing glasses. chill un­til set. Sprin­kle with a lit­tle edi­ble gold glit­ter, to serve.

Per serv­ing: 160 cals, 0g fat (0g sat­u­rated), 13g car­bo­hy­drates

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