Blood Oranges – Prosecco Jelly

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	4 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

5 sheets gelatine, white
6 orange (s) (juice oranges, seedless if possible)
250 ml orange juice (blood orange juice)
50 grams sugar
200 ml sparkling wine (Prosecco), dry
150 g natural yohurt, creamy
1 tablespoon vanilla sugar
1 tablespoon lemon juice

Instructions

Soak the gelatin. Peel the oranges (including the white skin) and cut out the fillets between the dividers. Drain, divide into 4 glasses, chill! Mix the blood orange juice with the sugar and heat gently. Dissolve the squeezed gelatine in it and let it cool down a little. Then fill up with the prosecco and pour into the glasses with the orange fillets. Cover with foil and leave to set in the refrigerator for at least 4 hours.
Before serving, stir the cream yogurt with vanilla sugar and lemon juice until smooth and distribute it between the glasses! If necessary, decorate with a stem of mint.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.