Prosecco Jelly -
3 cups (750ml) prosecco
- 50ml lemon juice, plus finely grated lemon zest to serve
- 7 titanium-strength gelatine leaves
- 1 cup (250ml) elderflower cordial
- 2 each plums and peaches, stones removed, sliced
- 150g fresh berries (such as blueberries, strawberries and cherries), sliced
- 4 mint sprigs, leaves picked, plus extra leaves to serve
- Edible flowers (optional), to serve
1To make the jelly, combine prosecco and lemon juice in a large bowl. In a separate bowl, soak gelatine leaves in cold water for 5 minutes to soften. Set bowls aside.
2Warm elderflower cordial in a saucepan over medium heat for 3-4 minutes until small bubbles start to form and mixture is hot. Remove from heat and set aside to cool slightly. Squeeze excess water from gelatine, then stir into warm cordial until melted and combined.
3Add gelatine mixture to prosecco and stir very gently with a spatula or large spoon until completely combined. Transfer bowl to the fridge, stirring every 15 minutes, for 1 hour until jelly is almost set but still liquid (this ensures the fruit does not float to the top when added).
4Reserving 100ml jelly, pour one-quarter jelly into a 1L (4 cup) jelly mould. Stud with one-quarter fruit and mint. Repeat layers three more times.
5Heat the reserved jelly until liquid, then pour over the top – this will create a flat base, so the jelly will sit flat. Cover with plastic wrap and chill overnight.
6To serve, dip the base of the mould in warm water for 30 seconds. Gently invert the mould onto a serving platter. Keep chilled until ready to serve.
7Decorate with flowers, if using, extra mint leaves and lemon zest.