Celery Prosecco Pops, Citrus Gelatine Recipe

Name: Celery Prosecco Pops, Citrus Gelatine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Celery and Prosecco Pops; 8 ounces sugar; 8 ounces water; 10 3 inch parsley stems (optional for garnish); 6 bright green celery stalks; 1 cup Prosecco; 2 tablespoons freshly squeezed lemon juice or to taste; Citrus Gelatine; 1 1/2 cups various citrus fruit segments (see intro); 1 cup freshly squeezed orange juice; 1/4 cup sugar; 3 sheets of gelatin

Servings: persons

Celery and Prosecco Pops
8 ounces sugar
8 ounces water
10 3 inch parsley stems (optional for garnish)
6 bright green celery stalks
1 cup Prosecco
2 tablespoons freshly squeezed lemon juice or to taste
Citrus Gelatine
1 1/2 cups various citrus fruit segments (see intro)
1 cup freshly squeezed orange juice
1/4 cup sugar
3 sheets of gelatin

1
If making the parsley garnish preheat the oven to 60 degrees C 120 (F). Make a simple syrup with the sugar and water. When the syrup is ready add the parsley stems and bring to a boil. Simmer for 3 minutes. Cover the pan with a plate and let the stems cool in the syrup for one hour. Remove the stems to a parchment lined baking sheet and bake for two hours or until the stems are dry.
2
Meanwhile, remove the first inch or two from the base of each celery stalk (where the colour is paler) and reserve for another use. Cut the remaining celery into 1/2 inch pieces and add to the syrup along with the prosecco. Bring the syrup back to the boil then simmer gently for 8-10 minutes.
3
Transfer to a blender and add celery or lovage leaves. Whiz. Push through a fine sieve and discard the solids. Add lemon juice to taste to the syrup and pour into popsicle molds, ice cube trays or silpat molds of your choice. Freeze.
4
Layer the citrus segments into a cling film lined loaf tin or silpat mold. Soften the gelatin in cold water.
5
Bring the sugar and juice to the boil and remove from the heat. Stir in the softened gelatin. Pour over fruit and refridgerate until set.
6
To Serve: Slice the gelatin with a sharp knife and top with a celery pop. Garnish with the candied parsley stem if using.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Celery and Prosecco Pops, 8 ounces sugar, 8 ounces water, 10 3 inch parsley stems (optional for garnish), and more.

Yes, Celery Prosecco Pops, Citrus Gelatine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celery Prosecco Pops, Citrus Gelatine

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