Method

• Hydrate the gelatine by placing the leaves in a bowl of ice water.
• Place the sparkling wine (A), castor sugar and the zest in a saucepan and gently heat. Do not boil as this will destroy the bubbles.
• Add the hydrated gelatine to the warm liquid and swirl to melt. Remove the zest and let cool to room temperature. If this mixture is too hot it will cause all the bubbles to burst.
• Once cooled add the rest of the sparkling wine (B) gently, taking care to not produce a foam.
• Pour the mixture into two sparkling wine flutes and let set in the freezer. By setting it in the freezer rather than the fridge, the bubbles will be preserved better as the jelly sets faster. You can also add berries to the jelly at this point.
• Once set move to the fridge.
• Whip the cream to soft peak and place a dollop in top with seasonal berries to garnish.
• Serve and enjoy!

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