Name: Clementine and Pomegranate Prosecco Jelly
Cook time: 45 min
Yield: 12
Ingredients: FOR THE POMEGRANATE LAYER; Vegetable oil, to grease; 10 sheets platinum-grade leaf gelatine, we used Dr. Oetker; 750ml Prosecco (or other sparkling wine), chilled; 100ml pomegranate juice; 50g caster sugar; 100g pomegranate seeds; FOR THE CLEMENTINE LAYER; 8 sheets platinum-grade leaf gelatine; 750ml clementine juice; 50g caster sugar; FOR THE CANDIED CLEMENTINES (optional); 2 clementines; 150g caster sugar

VMG Recipes