This Pomegranate and Prosecco Jelly (aka Jell-o) is the ultimate fancy, festive dessert. It’s lightly, bubbly and totally delicious. It’s make ahead, so perfect for your Christmas dinner parties!
(pst for those Americans who aren’t familiar with British-isms – Jelly = Jell-o)
These jellies you guys! You guys! I was planning to say something eloquent to go with these fancy desserts, but I’m too excited about them to pretend to be fancy! So instead I’m just going to yell at you – YOU GUYS! THESE JELLIES!!
These were so awesome and they came about on a whim of mine. I was thinking of Christmas desserts I could make while I was wandering around Tesco and I saw Prosecco was on offer, and I thought to myself “I bet I can use that in a dessert, it would be very festive” and my first idea was some kind of cupcake. Until a packet of gelatine sheets fell out of the cupboard while I was putting away my shopping and turning the Prosecco into a jelly idea hit me – I guess you could say this was dessert fate!
This is a great dessert to serve on Christmas day, particularly because it’s nice and light after a big meal and us adults deserve extra bubbly on such a festive day don’t you think? Another plus is you can totally eat this while drinking a glass of something bubbly and nobody can give you weird looks for having two drinks!
They’re great to serve at a holiday party too, because they can easily be eaten standing up – no risk of spilling the custard from your Christmas pudding all down your brand new dress! If you’re super fancy, you could also serve these as a palate refresher between courses!
But I think my absolute favourite thing about these jellies is how all the bubbles are still there, you not only get the Prosecco taste, you also get the bubbly fun in jelly form! The key is to keep everything as cold as possible to stop the bubbles fizzing out as it sets.
The bubbly Prosecco jelly is festive and delicious all by itself, but the red pomegranate jewels just take it a new level – both with festivity and taste! The two go really well together and while you could substitute another fruit, I wouldn’t! It just wouldn’t be as yummy in my opinion. Of course, it’s your tummy so you do you!
These jellies are really easy to make and I’m not going to hold you hostage any longer, the recipe is coming up! I’m going to bring these amazing jellies along to Fiesta Friday, because what’s a party without a little bubbly! I had so much fun co-hosting last week, I can’t wait to do it again (If Angie will have me back haha), this week’s wonderful co-hosts are JuJu and Margy – two fabulous and lovely bloggers, so we’re in for a good party!
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- 3 large pomegranates - seeds only
- 500ml prosecco
- 6 gelatine leaves (or 1.5 tbsp of powdered gelatine)
- 1 tbsp sugar
- Remove seeds from the pomegranates, and divide equally between your serving glasses. Place in the fridge while you make the jelly.
- Put your gelatine leaves in a bowl of cold water and leave to soften for a couple minutes
- Pour 100ml of the prosecco in a small saucepan and stir in the sugar. Warm on a low heat, stirring occasionally, until sugar as dissolved.
- Drain the gelatine leaves and squeeze out excess water. Add to the prosecco in the saucepan (keeping it on a low heat) and stir until gelatine is dissolved.
- Remove from heat and set aside to cool for about 5 minutes.
- Take your serving glasses with the pomegranate seeds out of the fridge.
- Pour the remaining prosecco into your gelatine mix and gently stir. Pour into the glasses over the fruit.
- All your seeds will most likely float to the top, you can push a few down to make sure you have some towards the bottom of the glass too.
- Return to fridge until set, overnight is best but a few hours should do it
- These can be made in advance, they'll keep in the fridge for 5 days
- You can swap out the prosecco for your favourite sparkling wine or champagne, but something bubbly will work best so you get that fizz - it's amazing.
- If you'd like to make an alcoholic free version, swap out the prosecco for some sparkling fruit juice such as Shloer or sparkling fruit water.
- This recipe will yield approximately 5 servings, but it all depends on the size of your serving glasses. I used pretty standard sized champagne flutes and got 5.
- Halve or double recipe depending on how many servings you need