RASPBERRY PROSECCO JELLY

SERVES 8 PREP 20 MINS + CHILLING COOK 5 MINS

500g frozen raspberries 750ml bottle prosecco ½ cup caster sugar 1 ½ tbsp powdered gelatine ¼ cup boiling water 2 x 125g punnets raspberries, plus extra, to serve 300ml tub thickened cream, whipped to soft peaks 12 mini meringues ½ cup chopped Turkish delight cachous, micro mint to serve 1 In a medium saucepan, combine raspberries, prosecco and sugar. Stir over low heat until sugar dissolves. Process until smooth. Strain into a large jug.

2 In a small jug, whisk gelatine into boiling water with a fork until dissolved. Whisk into raspberry mixture. Pour into 8 x 1-cup serving glasses. Divide raspberries between each. Chill 6 hours or overnight until set.

3 Dollop cream over each. Arrange meringues, extra raspberries, Turkish delight, cashous and micro mint leaves on top to serve.