Method
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.
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)
Place in the freezer for 20-30 minutes
Remove and pour into coupe glass or champagne flute
Serve with a sprig of mint and more Prosecco jelly
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
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.
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)
Place in the freezer for 20-30 minutes
Remove and pour into coupe glass or champagne flute
Serve with a sprig of mint and more Prosecco jelly
