Prosecco Celebration Jellies

These are super simple in concept so why not make a few? They look fabulous and jewel-like placed en mass on a tablescape. Remember to allow time for the jelly to set slowly, layer by layer, otherwise everything will float to the top.

3 gelatine leaves

300ml prosecco (or sparkling grape juice or elderflower cordial for a non-alcoholic version)

Sugar to sweeten (optional)

Fruit of choice, fresh or tinned (we used

blueberries, strawberries and lychees) Herbs and edible flowers of choice (we used

mint, primula and rocket flowers)

Place gelatine leaves in cold water and set aside to soften.

Warm the prosecco, juice or cordial gently in a microwave or saucepan, adding sugar if needed and stirring to dissolve.

Squeeze excess water from gelatine leaves and stir into the warm liquid until dissolved. Refrigerate until mixture has thickened a bit but make sure it’s still partially liquid.

Place your first layer of fruit and flowers in the bottom of your mould (we used 2 vintage French moulds, 13 x 10cm and 8 x 10cm). Top with a little gelatine mixture. Refrigerate until set.

Repeat with further layers of fruit, flowers and jelly mix, refrigerating between layers until set. Make additional jelly if needed, using a formula of 2 gelatine leaves per 200ml liquid.

To unmould, run a knife around the top of the mould and put it in a bath of warm water for 10–20 seconds. Flip it over onto a serving plate and gently shake it or give it a light pat to release. Makes 1 or 2 small moulded jellies