Elderflower, rose and prosecco jelly
- 3 sheets leaf gelatine
- 120ml elderflower cordial
- 1tsp rosewater
- 2tbsp caster sugar
- 260ml prosecco, chilled
- 20g pistachio, chopped
- 1tbsp rose petals
Soak the gelatine in cold water for 5 mins until soft. Drain and squeeze out any excess water.
Gently warm the cordial, rosewater and caster sugar in a small pan until the sugar has dissolved. Remove from the heat and add the gelatine to the pan and stir gently until it has melted. Leave to cool slightly then gently pour the prosecco into the pan and stir to combine.
Divide the jelly between 4 dishes, cover with cling film and chill in the fridge for approximately 4 hours or until set.
Garnish with the pistachio and rose petals.