Prosecco jelly

750 ml bottle of prosecco

50 ml lemon juice , (from about 2 1/2 lemons)

9.5 x 15 g leaves of gelatine

250 ml elderflower cordial

500 g plums and seasonal berries , plums destoned and halved

4 sprigs of fresh mint , plus extra leaves to decorate

edible flowers , to garnish (optional)

pouring cream , to serve

Method

1. Recipe by Ed Loftus
2. This retro remake is the perfect end to a big summer feast. And what’s more, you get the hard work out of the way the day before!
3. Start your jelly the night before. Pour the prosecco into a large mixing bowl, along with the lemon juice. In a separate bowl, leave the gelatine to soak in ice-cold water. Set both aside.
4. Warm the elderflower cordial in a pan over a medium heat and, once hot, take off the heat to cool slightly. Squeeze out the excess water from the gelatine leaves and add it to the warm cordial, stirring until the leaves have completely dissolved.
5. Add the gelatine mixture to the prosecco and stir very gently with a spatula or large spoon until completely combined. Place the mixture in the fridge and give it another stir every 15 minutes. You want the jelly to be almost set but still liquid; this is so the fruit doesn’t float to the top when you add it.
6. Reserving 100ml of the jelly, pour a quarter into a 1-litre jelly mould, then stud with a quarter each of the fruit and mint. Repeat three times.
7. Heat the reserved jelly until liquid, then pour over the top; this will create a flat base, so the jelly sits nice and flush. Set overnight in the fridge.
8. To remove the jelly, dip the mould in warm water for 30 seconds. Gently release the jelly sides with your fingers, then invert the mould onto a serving platter and give it a wiggle.
9. Decorate the jelly with flowers, if using, and extra mint leaves, then serve with lashing of cream.