Prosecco jelly
Ingredients
- 750ml bottle prosecco
- 50ml lemon juice (from about 2½ lemons)
- 9.5 x 15g leaves of gelatine
- 250ml elderflower cordial
- 500g plums and seasonal berries, plums destoned and halved
- 4 fresh mint sprigs, tips picked, plus extra leaves to decorate
- edible flowers, to garnish (optional)
- pouring cream, to serve
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