Prosecco and passion fruit jelly

1 x 750ml bottle Prosecco (or other sparkling wine)

125g/4oz caster sugar

Juice 1 lemon

8 leaves gelatine

4 passion fruits, halved

You will need 6 champagne flutes

A refreshing dinner party dessert

In short	Preparation time: 20 mins Cooking time: 20 mins Total time: 40 mins Serves: 6 people Course: Desserts
Nutrition (per portion)	181 calories

Method

1 Soak gelatine in a bowl of cold water till softened. Place 150ml/5 fl oz of Prosecco in a small pan with sugar and lemon juice and heat till sugar is dissolved. Remove gelatine from bowl and squeeze out any excess water. Take pan off heat and stir in gelatine.

2 Pour rest of Prosecco into a large jug and strain jelly mix through a sieve into it. Allow to cool.

3 Scoop flesh from passion fruit flesh and sieve into a jug, discarding seeds, and divide between glasses. Carefully pour over cooled jelly mix. Place glasses in fridge and chill till set completely. Serve with a little tropical fruit salad arranged on top.