Hey reader, I have your weekend sorted- Jazz Apple and Prosecco Jelly. They’re boozy, refreshing and we can try to pretend that they’re at least a tiny bit healthy because they’re essentially grapes and apples…
The recipe is about as easy as a dessert can get. Warm, mix, pour, set. You’ll have it ready in ten minutes flat.
The Jazz Apples that I’ve used are a fusion fruit; they’re part Braeburn and part Royal Gala. They’re available year round which is a good job because I can see myself making these at Christmas- the birthplace of all boozy desserts.
It’s a clever combination because the apples are really crisp and crunchy but have an almost fizzy sensation. That’s why they go so well with prosecco or champagne in desserts- double fizz! I picked up the Jazz Apples from Aldi but they’re in most UK supermarkets.
Confession time; these jellies are missing something. You wouldn’t know it unless I told you but I think it is important to burst the magic bubble of perfect test recipes and let you in on ‘blood orange granita gate’. My proposed recipe was supposed to be topped off with a fiery red granita that would bring some fun colour to each glass.
I made the granita. I spooned it on to the jelly and it looked like a blood bath. It might have fit well in the Hannibal cookbook that Matt bought me last week, but it wasn’t going to work for my blog, for Jazz Apple or for this recipe. So here we are with pale jellies which I think work the sophisticated and understated look. It’s all in the crisp flavour and fizz here.
If you make these, I’d love to know which brand of prosecco you use. I used the Planeta Organico brand from Aldi which is an extra dry.
If boozy prosecco jelly isn’t your thing, let me know if you’re tried Jazz Apples. They’re an upgrade on the classic bramley in my opinion. I’m interested to know if you agree.
- 4 leaves gelatine
- 500ml Prosecco
- 3 Jazz Apples, juiced
- 50g caster sugar
- Put the gelatine leaves in the prosecco and set to one side.
- Top up the Jazz Apple juice with water to make 300ml. Add it to a saucepan over a low heat then add the caster sugar. Stir until dissolved then bring to a simmer for 5 minutes.
- Remove the gelatine leaves from the prosecco and squeeze out the excess liquid. Add them to the apple juice and sugar mixture, whisking constantly until completely dissolved. Pour this mixture in to the prosecco and whisk to combine.
- If you wish to add apple slices, place them in the bottom of heat proof glasses or moulds then pour in the jelly mix and refrigerate.
This recipe was commissioned by Jazz Apple.