Gino’s fresh fruit jellies with prosecco recipe

Gino served up a delicious fresh fruit (strawberry and granny smith apples) jellies with prosecco, bergamot and vanilla cream dessert on Gino’s Italian Coastal Escape.

The ingredients are: 1 Granny Smith apple, Juice of 1 lemon, 500ml lemonade, 8 sheets of leaf gelatine, 75ml bergamot syrup, 220g ripe strawberries, hulled and sliced, 140ml prosecco and 12 small mint leaves and 40g candied bergamot peel to decorate.

For the vanilla cream: 150ml double cream, 100g mascarpone cheese and Seeds of 1 vanilla pod.

See Gino’s recipes from the series in his new book titled: Gino’s Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba, available from Amazon now.