Passionfruit and prosecco jelly cups
These passionfruit and prosecco jelly cups are a great party starter or sweet finish for your next get-together. You can lose the booze and use lemon-flavoured mineral water for a kid-friendly version.
Note: + cooling, 15 mins standing & 4 hours setting time
- 1 1/2 cups (375ml) passionfruit pulp
- 2/3 cup (150g) caster sugar
- 8 gelatine leaves
- 3 cups (750ml) prosecco, at room temperature
- 250g mascarpone
- 2 tsp icing sugar mixture
- 1 tsp vanilla bean paste
- Passionfruit pulp, extra, to serve
Combine the passionfruit pulp and sugar in a small saucepan over low heat. Cook, stirring, for 4-5 mins or until the sugar dissolves. Cool slightly. Strain through a sieve into a heatproof bowl, using the back of a spoon to push through as much pulp as possible. Discard the solids. Return the syrup to the pan and cook for 1-2 mins or until syrup is just hot. Remove from heat.
Meanwhile, place the gelatine leaves in a bowl. Cover with cold water. Set aside for 5 mins to soak.
Squeeze excess liquid from the gelatine leaves. Add gelatine leaves to the syrup in the pan and stir until gelatine dissolves. Set aside to cool.
Transfer the syrup to a large heatproof jug. Add the prosecco and stir to combine. Set aside for 15 mins or until the bubbles subside. Pour evenly among serving glasses. Place in the fridge for 4 hours or until just set.
Combine the mascarpone, icing sugar and vanilla in a bowl. Spoon over the jelly in the glasses. Drizzle with extra passionfruit pulp to serve.
Lose the booze
To make these jelly cups without the prosecco, use lemon-flavoured mineral water instead.