Peach Bellini Jello Cups (Print Version)

Chilled jello cups combine fresh peaches and prosecco for a sparkling, fruity treat ideal for celebrations.

# What You Need:

→ Fruit Base

01 - 2 large ripe peaches, peeled and diced (or 1½ cups frozen peaches, thawed)
02 - 2 tablespoons granulated sugar
03 - 2 tablespoons lemon juice

→ Gelatin Mixture

04 - 2 envelopes (2 tablespoons) unflavored gelatin
05 - ½ cup cold water

→ Liquid Mixture

06 - 1 cup peach nectar or juice
07 - 1 cup prosecco (or sparkling wine)
08 - 2 tablespoons honey or agave syrup

→ Garnish

09 - 6 peach slices
10 - Fresh mint leaves (optional)

# Steps:

01 - In a small saucepan over medium heat, combine diced peaches, sugar, and lemon juice. Cook for 5 minutes until peaches soften. Remove from heat and puree until smooth using an immersion blender or food processor.
02 - Sprinkle gelatin evenly over cold water in a separate bowl. Let stand for 5 minutes until gelatin absorbs the water and blooms.
03 - Warm peach nectar in a pot until hot but not boiling. Stir in honey until fully dissolved.
04 - Remove pot from heat and whisk in bloomed gelatin until fully dissolved.
05 - Gently fold peach puree and prosecco into the gelatin mixture to preserve carbonation.
06 - Pour mixture evenly into 6 small serving cups. Refrigerate for at least 2 hours or until set.
07 - Before serving, garnish each cup with a peach slice and a mint leaf if desired.

# Expert Advice:

01 -
  • This is your secret weapon when you want a dessert that’s both eye-catching and effortless to share.
  • It’s the snap of fizz and fresh peach flavor that won me over after just one bite.
02 -
  • If you pour prosecco in too quickly, you’ll flatten all the bubbles and miss out on that delicate fizz in the final jello.
  • Chilling for less than two hours means you’ll end up with a runny, unset dessert — patience pays off every time.
03 -
  • If the prosecco you’re using is extra fizzy, stir it in just before pouring to avoid losing all its sparkle.
  • Straining the peach puree makes the texture luxurious and silky, with no surprise pulp bits.
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