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
Blood Oranges – Prosecco Jelly
Blood Oranges – Prosecco Jelly

Instructions

  1. 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.
  2. 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.

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