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
Print Recipe
Pin Recipe 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.
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