Name: Prosecco jelly with melon and buttermilk granita
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 - 10
Ingredients: 750 ml prosecco; 165 gm (¾ cup) caster sugar; 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes; ¼ each rockmelon and honeydew melon, seeded and flesh scooped into balls with a melon-baller; To serve: mint leaves; Melon and buttermilk granita; 100 gm caster sugar; ½ rockmelon (about 1kg), peeled, seeded and flesh coarsely chopped; 150 ml buttermilk, well-shaken; Juice of ½ lemon, or to taste

Prosecco jelly with melon and buttermilk granita

Emma Knowles recipe for prosecco jelly with melon and buttermilk granita.

Serves 8 - 10

Prep

20M

Cook

Total

25M

Jelly never loses its charm. This grown-up version with granita and melon makes a soigné finish to any summer meal.

Ingredients

750 ml prosecco

165 gm (¾ cup) caster sugar

6 titanium-strength gelatine leaves, softened in cold water for 5 minutes

¼ each rockmelon and honeydew melon, seeded and flesh scooped into balls with a melon-baller

To serve: mint leaves

Melon and buttermilk granita

100 gm caster sugar

½ rockmelon (about 1kg), peeled, seeded and flesh coarsely chopped

150 ml buttermilk, well-shaken

Juice of ½ lemon, or to taste

Method

Main

1.Stir prosecco, sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, then bring to a simmer. Squeeze excess water from gelatine, stir into prosecco mixture to dissolve, then pour into a large serving bowl and refrigerate overnight to set.

2.For melon and buttermilk granita, bring sugar and 60ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves, then remove from heat and set aside to cool. Meanwhile, purée melon in a food processor, then pass through a fine sieve, pressing on solids to extract juice. Stir in sugar syrup, buttermilk and lemon juice, then pour into a deep, wide metal tray and freeze overnight, scraping occasionally with a fork to form ice crystals.

3.Pile melon balls on the jelly, top with a dollop of granita, scatter with mint leaves and serve with extra melon and buttermilk granita.