Passion Fruit and Prosecco Jelly Shots
Impress your friends with my sophisticated Passion Fruit and Prosecco jelly shots. These sweet and exotic shots are truly delectable and really easy to make.
I know what you’re thinking, which ingredient is from the garden? The answer is passion fruit! Passiflora Caerulea is a winter-hardy variety that has striking cream and purple flowers. We have a long and ugly garage at the bottom of the garden that is covered in pebble dash. Luckily it is sunny and sheltered so next year I plan to cover it with this beautiful evergreen climber.
3 Leaf gelatine
9 Passion fruit, halved
30g Icing Sugar
250ml Prosecco (approximately)
Step one: Scoop out the passion fruit pulp and pass through a sieve into a measuring jug. Use the back of a spoon to push through as much of the juice as possible. Mix a table-spoon of the juice with the sugar to form a smooth paste then stir into the juice. Now add the Prosecco to the juice until you have 400ml of liquid in total, if you have more than 400ml your jelly may not set.
Step two: Cut a thin disc off the bottom of each passion fruit half so they stand upright.
Step three: Soak the gelatine in some cold water for a few minutes until soft. Remove the sheets and place them in a small bowl with 2tbsp water and microwave until melted (about 15-20 seconds). Stir into the Prosecco mixture, pour into the passion fruit cases and chill for a couple of hours or until they have set.
This may make more than the 18 halves so I use the sauce paper cases you get in the fast food chains for any remaining jelly mixture. I feel you wish to make a nonalcoholic version you can swap the Prosecco for lemonade.
Contains alcohol, suitable for 18+ years, please enjoy responsibly.
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