Strawberry & Prosecco jelly

Be honest – does it really get any better?

SERVES 6 PREP 25min, plus overnight chilling COOK about 5min

• 225g (8oz) strawberries, plus extra to serve

• 10 gelatine leaves (we used Costa Fine-leaf Quick Dissolving Gelatine)

• 600ml (1 pint) Prosecco

• 125g (4oz) granulated sugar

• Sunflower oil, to brush

1 Wash strawberries and dry. Slice off and discard green tops; set berries aside. Soak gelatine leaves in a bowl of cold water until soft

(no longer than 5min).

2 Meanwhile, pour 200ml (7fl oz) Prosecco into a pan and empty remaining fizz into a jug. To the pan, add sugar and 125ml (4fl oz) water. Gently heat, stirring, until sugar dissolves; remove from heat. Lift gelatine out of bowl; squeeze out excess water. Add gelatine to sugar mixture; stir to melt.

3 Pour warm gelatine mixture into Prosecco jug and stir. Lightly brush inside a 1 litre (1¾ pint) jelly mould or glass bowl with oil. Pour in Prosecco mixture; set aside for 30min.

4 Position berries in the mould with cut sides facing up. Cover; chill overnight.

5 To serve, invert the jelly on to a serving plate and lift off mould.

You may need to dip the outside into a basin of hot water for a few seconds before inverting on to a plate. Serve with some extra strawberries. ➺