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Bellini jelly

Australian Gourmet Traveller recipe for Bellini jelly.

By Emma Knowles
  • Serves 8 - 10
  • 30 mins preparation
  • 15 mins cooking plus cooling, setting
Bellini jelly
Bellini jelly


  • 500 ml prosecco
  • 350 gm caster sugar
  • 30 ml peach liqueur
  • 1 vanilla bean, split, seeds scraped
  • 200 gm preserved peaches in syrup, drained and coarsely chopped, plus extra to serve
  • 6 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes


  • 1
    Stir prosecco, caster sugar, liqueur, rinds, juices, vanilla bean and seeds, and 400ml water in a large saucepan over medium-high heat until sugar dissolves. Add peaches, bring to the simmer and cook for 15 minutes. Strain through a fine sieve (discard solids) and return to saucepan.
  • 2
    Squeeze excess water from gelatine, add to prosecco mixture and stir over medium heat until gelatine dissolves (30 seconds to 1 minute). Pour into a 1 litre fluted jelly mould and refrigerate until firm (overnight).
  • 3
    To serve, dip jelly mould in hot water, then carefully pull edges of jelly away from sides of mould with your fingertips (this helps break the vacuum and release the jelly). Place a plate on top, invert mould and plate, then remove mould. Serve Bellini jelly with preserved peaches cut into wedges and crème fraîche.