NYE Sparkling Raspberry Prosecco Jelly

This sparkling raspberry Prosecco jelly is a simple, make-ahead dessert that brings a festive, polished finish to your New Year’s Eve menu. Each glass holds delicate bubbles, soft-set jelly, and a few fresh raspberries suspended like little jewels.

Inspired by raspberry champagne jello, Prosecco jelly desserts, and champagne raspberry gelees, this version keeps the process easy while delivering elegance. If you’re looking for a champagne jelly recipe to prepare ahead, this one holds its shape beautifully and tastes light, fruity, and refined.

This recipe builds on a key ratio: just enough gelatin to set the prosecco without turning it rubbery. I use 2 ½ teaspoons powdered gelatin per 500 ml liquid total. That gives a soft-set finish not too firm, not runny.

The prosecco gets added after the gelatin and sugar have dissolved completely. Timing matters here. The gelatin mixture must cool slightly before the prosecco joins in. That keeps the bubbles from disappearing too quickly. Even with a gentle pour, you’ll lose a few, but the remaining fizz leaves a light texture that melts on the tongue.

If you’ve made jelly recipes before and ended up with a rubbery texture, this method avoids that. No hard edges, no stiff bounce. Just a smooth wobble and soft spoonful.

The Key Technique: Blooming Gelatin

Gelatin works only when it’s been properly bloomed. I always give powdered gelatin five to ten minutes over cool water, undisturbed. When it looks like a wrinkled, spongy mass, it’s ready to use.

If you’re using sheets, soak them until flexible, then gently press out the extra water. Both types need low heat and slow melting. Never rush this step. The mixture should be warm enough to dissolve everything, but not hot enough to boil.

You’ll know you did it right when the syrup looks completely clear. If it stays cloudy or has bits, the gelatin didn’t fully dissolve. Give it a few more gentle stirs over low heat. Don’t turn up the burner just wait another minute.

If you have edible gold leaf on hand, it adds a striking finish. I don’t always include it, but for something like New Year’s Eve desserts, a little shine goes a long way.

What You Need for the Best Result

Use a measuring jug when pouring prosecco into the cooled base. It gives more control and reduces foam.

Select small glass cups or molds with narrow openings. This helps hold the raspberries in place and gives the jelly height. I often use small stemmed glasses for this they show off the layers beautifully.

Choose a small saucepan with a thick base. This ensures even heat and prevents scorching at the bottom.

If you want a variation, try a mix of fresh rhubarb and raspberry in early spring. A rhubarb Prosecco jelly needs more sugar to counterbalance the tartness, but the texture holds the same.

How to Serve It Beautifully

Garnish just before serving. If you’re adding gold leaf, use a small dry brush or tweezers. The jelly should be cold and fully set.

I often serve these next to Champagne Cheesecake Cups for a mix of textures creamy and bubbly side by side.

Another good pairing for the dessert table is Gold-Dusted Chocolate Profiteroles. The contrast between light jelly and deep chocolate works well together.

Storage and Timing Notes

This jelly holds its texture for up to 2 days in the fridge. Cover each glass loosely with plastic wrap to keep it from drying out.

Do not freeze this dessert. Freezing damages the gelatin structure and turns the raspberries mushy.

As for timing, prepare the dessert in the morning or the day before serving. The minimum chill time is 4 hours, but overnight is best for a clean set.

Practical Tips for Success

Always cool the gelatin base before adding prosecco. That single pause makes all the difference.

Don’t stir too quickly after adding prosecco. Just blend gently with a spoon or spatula.

Use cold berries, not frozen. Frozen raspberries leak water and dull the jelly color.

If using gelatin sheets, convert using a 1:1 swap for powdered teaspoons. Four sheets of leaf gelatin replace the 2 ½ teaspoons.

Save This Recipe and Tell Me How Yours Turned Out

Save this sparkling raspberry Prosecco jelly to your New Year’s Eve desserts board so you’ll have it ready when the holidays come around.

Have you tried adding a twist of citrus or a different berry? Share how it turned out in the comments. I love hearing which variations work for you.

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