Limoncello and Prosecco jelly

Ultra light – just perfect after a big lunch!

SERVES 4 PREP 15 MINS Plus SETTING

✱✱5 gelatine leaves

✱✱6tbsp limoncello

✱✱350ml Prosecco

✱✱1tbsp caster sugar

✱✱Edible gold glitter

1 Put the gelatine leaves in a bowl of cold water to soak for 5 mins until soft.

2 Put the limoncello into a bowl that fits snugly over a pan of boiling water. Squeeze the

gelatine to remove any excess water, discard the soaking water and add the gelatine to the limoncello. add the sugar and stir until dissolved.

3 Remove from the heat, cool slightly, then add the Prosecco and pour into a jug. carefully and slowly, pour the jelly into four serving glasses. chill until set. Sprinkle with a little edible gold glitter, to serve.

Per serving: 160 cals, 0g fat (0g saturated), 13g carbohydrates