Sweetener-Free Raspberry Prosecco Jellies

Step 1Place the gelatin in a bowl. Add the water and allow to bloom.

Step 2Meanwhile, set aside 21 whole raspberries and blitz the rest in a blender until smooth.

Step 3Place the pureed raspberries into a muslin cloth and squeeze out the juice. Discard the pith.

Step 4Heat ²/₃ of the juice in a pan on a medium/ low heat. Add the bloomed gelatin and stir until it melts.

Step 5Remove from the heat and add the remaining raspberry puree and lime juice. (The reason you add a bit of the juice at the end and not all at the beginning is to make the jellies pink. If you add it all at the beginning the grass-fed gelatin gives it more of a browny colour. The taste is the same though.)

Step 6Add the Prosecco. Allow to cool slightly (not so it sets) and skim off any white foam.

Step 7Place 1 whole raspberry in each silicone jelly mould. Top with your raspberry gelatin mix. Place in the fridge for at least 2 hours to set.

Step 8Once set, remove from the mould and enjoy.

Step 9Enjoy! Store in fridge for up to 2 weeks. Make sure to also try our Easy Berry Infused Prosecco