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    Home » Vegan Recipes » Prosecco & Peach Jellies

    Prosecco & Peach Jellies

    Published: Mar 22, 2016 · Modified: May 2, 2021 by Kate Ford · This post may contain affiliate links.

    Prosecco & Peach Jellies
    JUMP TO RECIPE

    Ad: This is a sponsored post

    The 'Roaring Twenties' - a time of flappers, parties, new fashions, new cars, new foods, and fabulous cocktails.  I was recently challenged by Rennie® to create a recipe inspired by the 1920s, as part of their 'Cooking Through the Decades' Campaign.

    My thoughts immediately turned to Great Gatsby-style parties, and specifically to cocktails, and I decided to turn the iconic 'Bellini' cocktail of prosecco and peach purée into an elegant and refreshing dinner party dessert in the form of jelly.   

    Jelly is a rare treat for vegetarians & vegans, as it is usually made with gelatine (pork or occasionally beef), but here I've used a vegetarian alternative which is widely available at supermarkets in the baking section.

    Prosecco & Peach Jellies

    It isn't so easy to see in the photos, but in fact all the tiny bubbles of prosecco are suspended in the jelly, which makes these look stunning up close, and tingle the tongue as you eat them.  Such a refreshing and fun dessert.

    📖 Recipe

    Prosecco & Peach Jellies

    Prosecco & Peach Jellies

    Kate Ford | The Veg Space
    These pretty peach and prosecco jellies are easy to make and an impressive dinner party dessert!
    5 from 5 votes
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    Prep Time 10 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 10 minutes mins
    Course Dessert
    Cuisine British
    Servings 6 jellies
    Calories 137 kcal

    Ingredients
      

    • 250 g peaches (either tinned, drained or fresh, peeled and stoned)
    • 750 ml prosecco
    • 2 lemons juice only
    • 75 g caster sugar
    • 2 sachets vege-gel or other vegetarian gelatine alternative

    Instructions
     

    • Blitz the peaches in a blender or food processor until smooth.
    • Pour the prosecco, lemon juice, peach purée and sugar into a saucepan. Add the vege-gel sachet and whisk until fully dissolved.
    • Heat gently until the sugar has dissolved, then bring to the boil and remove from the heat. Set aside to cool slightly for a 5-10 minutes.
    • Pour the mixture carefully into each glass, (tip the glass to a 45 degree angle whilst pouring, to preserve bubbles), then place in the fridge to set. This will take about 2 hours.

    Nutrition

    Serving: 1servingCalories: 137kcalCarbohydrates: 21gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 239mgFiber: 2gSugar: 18gVitamin A: 144IUVitamin C: 22mgCalcium: 23mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!

     

    Click here to see more fabulous recipes created as part of the Rennie Cooking through the Decades campaign.

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    Many adults suffer from heartburn, indigestion and trapped wind at some point in their lives.  The symptoms are triggered by what you eat, how you eat or a busy, stressful lifestyle. Rennie® is a range of fast-acting, effective treatments that help to relieve the associated pain and discomfort so you can get on with your life.  Rennie® comes in a wide range of flavours and packs. It is a tried and trusted remedy for more than 70 years.


     

    Disclosure: This post was sponsored by Rennie.  All opinions are my own.

    « Pangrattato with sun-dried tomato and lemon
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Zoe Collins says

      November 10, 2021 at 1:36 pm

      Could you make these a couple of days ahead ?

      Reply
    2. Sisley White says

      March 22, 2016 at 8:59 pm

      These look so amazing! Stunning photos.
      I cant wait to try it over Easter weekend xx

      Reply
    3. Vicki says

      March 22, 2016 at 5:10 pm

      These look fantastic!! Love that photograph too 🙂 Will be testing these out over the long weekend 😉

      Reply
    4. Jo of Jo's Kitchen says

      March 22, 2016 at 3:22 pm

      These look delicious and so pretty. Perfect for any spring or summer get together

      Reply
    5. Jen says

      March 22, 2016 at 11:29 am

      Such a stylish looking dessert, I think this fits the 20s theme perfectly 🙂

      Reply
    5 from 5 votes (1 rating without comment)

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