This is a wibbly-wobbly jelly with a soft melt-in-your-mouth set rather than the more solid, gelatinous variety I so strongly associate with childhood tea parties. Plus it has sparkling booze in it, which of course makes the whole thing feel very grown-up. The joy of jelly is that you can (indeed, you must) make it in advance, which in part at least is what makes it such an ideal dinner party dessert. It’s also low-effort, easy to make and both gluten- and dairy-free, so it’s a good option when navigating dietary restrictions.
Pomegranate Campari Jelly is a guest recipe by Skye McAlpine so we are not able to answer questions regarding this recipe
Set a 1.5-litre jelly mould on a small tray so it’s easy to carry to the fridge once filled. I often use bits of scrunched-up foil to stabilise it on the tray, if the mould feels a little wobbly when set upside down on a flat surface.
Now, set the gelatine in a small dish, cover with cold water and leave to soak for 5 minutes. Pour the Campari, pomegranate juice and prosecco into a saucepan. Add the measured water and sugar and give it a good stir to help dissolve, then set over a medium heat. Do not stir once the pan is on the heat, as this will kill off the bubbles in the prosecco (you want as many of those in the jelly as you can get). Bring to the boil for about a minute or just under, until the sugar is completely dissolved, then take off the heat.
Carefully ladle roughly 250ml of the ruby-red liquid into a measuring jug and add the softened gelatine leaves, giving them a good squeeze in your hands to remove excess water beforehand. Whisk everything together until the gelatine has completely dissolved. Pour the rest of the liquid from the saucepan into your measuring jug before carefully pouring into the jelly mould. Carry to the fridge and leave to set overnight for a gentle, wibbly-wobbly texture. At this point, it will keep happily in the fridge for 2–3 days.
When ready to serve, carefully plunge the jelly mould into a dish of hot (not boiling) water, making sure it doesn’t splash into the jelly. Hold it there for 3–5 seconds until you can see the edges begin to separate from the mould. Lift it out of the hot water immediately. Now set a serving dish on top, taking care to centre the mould on the dish, and, using both hands to hold the two together, flip it over. The jelly should slip out easily. Sprinkle over the pomegranate seeds to serve.
Try This Tip
DIY Pomegranate Seeds
From Lizzie
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Can I Use Non-Alcoholic Gin For The Gin And Tonic Jelly?
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