Prosecco jelly with melon and buttermilk granita

AT A GLANCE

  • Serves 8 - 10 people

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

  • 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
01   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.
02   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.
03   Pile melon balls on the jelly, top with a dollop of granita, scatter with mint leaves and serve with extra melon and buttermilk granita.

Note Begin this recipe a day ahead to set the jelly and freeze the granita.

Topics:

DESSERT, SUMMER, LEMONS, PROSECCO, MODERN AUSTRALIAN, MELON, BUTTERMILK

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

AIMEE JONES AND EMMA KNOWLES

FEATURED IN

Jan 2016

Jan 2016

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