Recipe: Prosecco Jellies with flowers

Take a seat at the table of flowers!

Have you seen Cleo Scheulderman’s ‘The Gathering’ in the online magazine The Green Gallery? Impressive, isn’t it? Here we’re sharing her recipe, which goes perfectly with the decorated table. Whether it’s family, friends or a combination of the two - you want to make an impression! So let mouths drop open in amazement and anticipation. One essential ingredient is spectacular flowers ... but this time, for eating*. 

Recipe: Prosecco Jellies with flowers

Prosecco Jellies

Flowers and bubbles - the perfect combination. We’re going for stylish, festive and delicious with Ajda Mehmet’s Prosecco Jellies. This time the sparkle is not in a glass, but combined with fabulous colourful flowers on your best plates. You don’t drink a toast, but spoon it up.  

You will need:

  • 175 g white sugar

  • 10 gelatine sheets

  • 750 ml prosecco (or sparkling rosé)

  • 20 edible flowers

  • 500 ml whipping cream

  • 12 small pudding moulds (75 ml) or a cupcake baking tray 

How to make

  • Place the sugar in a pan with 125 ml of water and heat until the sugar has dissolved. Then turn the heat up. Bring to the boil and leave for about 5 minutes, until it becomes a little syrupy.

  • Soak the gelatine sheets in cold water for 5 minutes, then squeeze the excess moisture out of the sheets and add them to the sugar syrup. Stir until the gelatine has completely dissolved, and set aside to cool.

  • Pour the prosecco into a bowl and stir through the sugar and gelatine mixture.

  • Place the flowers in the moulds with the front facing down. Carefully pour in the gelatine mixture until the moulds are filled. The flowers will now slowly rise upward.

  • Carefully place the moulds in the fridge and place a chopping board on top so that the flowers remain pressed into the mixture.

  • Leave to firm overnight in the fridge.

  • To release the jellies, immerse the moulds in boiling water for 10 seconds – no longer, since it will melt the jelly.

  • Place the chopping board on top of the moulds again and turn the whole lot over in a single movement. Wait a minute, so that the contents loosen, and then remove the mould.

  • Using a flat spatula place the jellies on your favourite plates with a blob of fresh whipped cream, and they’re ready to serve!

Enjoy your floral dessert!

* Please note: never tuck in to just any old (cut) flower or plant; only use edible flowers from specialist suppliers that have been grown for human consumption.