Gooseberry, mint and prosecco jellies recipe

1. Top and tail the fresh gooseberries and put in a saucepan with the caster sugar. Cover and cook over a very gentle heat for 10 mins, gently shaking the pan occasionally. Remove from the heat and gently stir the elderflower cordial into the mixture. Set aside to cool for one hour, gently stirring occasionally. Place a sieve over a large mixing bowl and pour all the mixture inside to strain. Mash any remaining fruit in the sieve until all the juice is removed. Discard the fruit pulp.
2. Put 6 tbsp cold water in a heatproof bowl and sprinkle over the gelatine. Once the mixture has turned spongy, after 3-4 mins, place over a small pan of gently simmering water and gently stir until melted. Pour into the cooled jelly mixture and gently stir until well-combined. Pour in the prosecco and stir again.
3. Place 6 wide champagne glasses onto a baking tray and carefully fill each with the jelly mixture, then place into the fridge for 2-3 hrs to set.
4. To serve, top with a few gooseberries and a sprig of mint.

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