Strawberry Prosecco Jellies
3 tsp powdered gelatine
675g/1½lb/4 cups strawberries, hulled and chopped
50g/2oz/4 tbsp caster (superfine) sugar
125ml/4fl oz/½ cup Prosecco
juice of 1 lemon
1 Pour 4 tbsp cold water into a small bowl and sprinkle the gelatine over the top. Stir until the powder is absorbed by the water. Set aside for 5 minutes.
2 Put two-thirds of the strawberries in a pan with the sugar, Prosecco and lemon juice. Cook gently for 5 minutes until the strawberries soften and the sugar dissolves.
3 Blitz in a blender or food processor until smooth, then press through a sieve back into the pan.
4 Add the gelatine and heat gently, stirring constantly for 1–2 minutes, until it dissolves. Remove from the heat and set aside to cool.
5 Stir the remaining strawberries into the jelly, then pour into eight individual silicone or metal dariole moulds set on a small tray. Chill in the refrigerator for 3–4 hours, until set, then turn out and serve immediately.