Method

1

Add 100ml of prosecco into a small saucepan and bring to a simmer, add gelatine and stir till dissolved. Remove from heat immediately and add lemon zest and remaining prosecco. Pour into any container, and place in the fridge to set for min 8hrs or overnight. Once set, remove from contyainer and cut into 1-1.5cm dice.

2

Add all ingredients into a blender or into a bowl and mix well till combine. Then add prosecco jelly (save a few pieces to garnish)

3

Place in the freezer for 20-30 minutes

4

Remove and pour into coupe glass or champagne flute

5

Serve with a sprig of mint and more Prosecco jelly

Prep Time30 minsCook Time15 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 500 ml Prosecco DOC
 1 lemon, zest only
 3 strong gelatine leaves, soaked in cold water till soft then drain
 40 ml Vodka
 20 ml limoncello
 250 ml Prosecco DOC (for jelly)
 8 scoop Lemon Sorbet

Ingredients

 500 ml Prosecco DOC
 1 lemon, zest only
 3 strong gelatine leaves, soaked in cold water till soft then drain
 40 ml Vodka
 20 ml limoncello
 250 ml Prosecco DOC (for jelly)
 8 scoop Lemon Sorbet

Directions

1

Add 100ml of prosecco into a small saucepan and bring to a simmer, add gelatine and stir till dissolved. Remove from heat immediately and add lemon zest and remaining prosecco. Pour into any container, and place in the fridge to set for min 8hrs or overnight. Once set, remove from contyainer and cut into 1-1.5cm dice.

2

Add all ingredients into a blender or into a bowl and mix well till combine. Then add prosecco jelly (save a few pieces to garnish)

3

Place in the freezer for 20-30 minutes

4

Remove and pour into coupe glass or champagne flute

5

Serve with a sprig of mint and more Prosecco jelly

‘Sgroppino al limone’ & prosecco jelly