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Kiwi Prosecco Jellies

Submitted by carolyn turner 15 July 2011

A beautiful clean tasting dessert, refreshing to the palate. (Make alcoholic or non-alcoholic version.)



6 Kiwi fruit (peeled amd sliced to 0.5 cm)

50g caster sugar

200-400ml prosecco,( sparkling white wine or substitute elderflower cordial or kiwi cordial.)

4.5 sheets geltine (enough to set 500ml liquid)

Double cream or mint to garnish.


Carefully peel and slice kiwi fruit. Set aside best 18 slices. Put rest of kiwi into a heatproof bowl and cover with sugar until well coated. Cover with clingfilm and place over pan of simmering water. After 1 hour strain through muslin or a damp tea towel. Discard the kiwi solids. Measure kiwi liquid and top up with prosecco until it measures 500ml. Soak gelatine leaves in cold water for 5 minutes. Heat 100ml kiwi and prosecco liquid in a sauce pan - do not allow to boil.Remove from heat. Transfer the gelatine leaves to the sauce pan of hot kiwi liquid. Stir until totally disolved. Leave to cool, occasionally stirring. Mix all liquid together. Dip each of the kiwi slices into the gel mix and stick to the inside of chapagne or wine glasses for serving. Pour in mix gently. Garnish with either double cream or mint leaves.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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