A truly sophisticated dessert – sparkling Prosecco and elderflower jelly with a decadent, unctuous chocolate sorbet. It’s the jellies, though, that are the true centrepiece here; the deep, muscat notes of the elderflower compliment beautifully the sharpness of the raspberries, whilst the lingering bubbles of the Prosecco are enough to leave a smile on anyone’s face. After all, who wouldn’t love what is essentially an adult take on jelly and ice-cream?
A firm favourite with our winter guests at Chalet La Moussière, but perfect for any occasion.
It’s important to ensure sure that everything is kept fairly chilled when making the jellies; if the glasses are too warm, for example, they will take too long to set, giving the bubbles time to escape and resulting in the loss of that all important fizz. Try to combine the Prosecco with the gelatin mix when the latter is too cold, however, and you run the risk of an uneven, slightly lumpy set. To counteract, simply keep the glasses and Prosecco chilled before use.
Serves 8 (with extra sorbet)
For the Prosecco jellies
- 4 leaves of gelatin
- 140 ml of elderflower cordial
- 2 tbsp of caster sugar
- 425 ml of Prosecco, chilled
- Punnet of fresh raspberries
- Take eight champagne flutes and pop three raspberries in each. Place in the refrigerator to chill for at least one hour.
- Bloom the gelatin leaves in cold water for 5 minutes. Strain, then give them a good squeeze to remove excess water.
- Pour the elderflower cordial into a heatproof bowl and place over a bain marie. Warm gently, then add the soaked gelatin leaves. Remove from the heat, add the sugar and stir to combine, making sure everything is dissolved. Leave to cool to room temperature.
- In a large measuring jug or bowl, combine the Prosecco with the elderflower and gelatin mix. Pour into the chilled glasses and refrigerate immediately. Leave to set for six hours before serving.
For the chocolate sorbet*
- 325g of chocolate (70% cocoa)
- 1 litre of water
- 20g powdered milk
- 250g sugar
- 50g honey
- Chop the chocolate finely and melt in a bain marie or the lowest setting of a microwave (not more than 500w), stirring occasionally.
- Pour the water, powdered milk, honey and sugar into a large saucepan and bring to a simmer. Stir to combine.
- Pour one third of the mixture over the chopped chocolate, stirring until it becomes elastic and shiny. Incorporate the second third, and repeat with the third. Blitz for a few seconds with a hand blender to ensure that the chocolate mixture is perfectly emulsified.
- Return to the saucepan and bring up to a temperature of 85 degrees centigrade (185f), stirring constantly. Pour into a large bowl set over iced water and leave to cool.
- Churn in an ice cream maker.
The sorbet mix tastes even better if made the day before and left to mature in the fridge prior to churning.
*Adapted from Frédéric Bau’s monumental Cooking with chocolate – essential recipes and techniques
To serve: simply place one glass of Prosecco jelly and one scoop of chocolate sorbet on a plate, and enjoy. If you have some blackcurrant puree (or even melted blackcurrant sorbet) with which to decorate the plate, then even better…