You’re never too old for jelly! This fun, fragrant and fruity Christmas dessert is for adults.
MARTIN POOLE FOR THE SUNDAY TIMES MAGAZINE. FOOD STYLING: KIM MORPHEW. PROP STYLING: LYDIA MCPHERSON
This is my fizzy orange jelly, and you can really taste that buck’s fizz flavour — it’s a very adult pudding. Because it’s so light it’s perfect for after those big meals, and looks as though you’ve made a big fuss when it’s actually very easy.
Serves 4
Ingredients
4 sheets leaf gelatine
250ml prosecco
250ml orange juice
1 tbsp caster sugar (optional)
2 clementines
Fresh cranberries or raspberries
Few sprigs of rosemary
1. Soak the gelatine leaves in a bowl of cold water for 4-5 min until soft.
2. Put the prosecco and orange juice into a saucepan over a low to medium heat, squeeze out the
3. Heat gently until the gelatine fully melts and the mixture is just hot. Carefully taste, and if you prefer it sweeter stir in the sugar. Take off the heat and leave to cool slightly.
4. Peel the clementines and then segment with a sharp knife to remove all the skin and pith. Add these to the bottom of four glasses, along with a few cranberries or raspberries and a spring of rosemary.
5. Top each one up with the jelly mixture and carefully place in the fridge for at least 3 hours or until completely set.
6. Serve with a scoop of vanilla ice cream for the ultimate adult jelly and ice cream.