Berry Boozy Prosecco Jellies

So simple but absolutely delicious, the perfect ending to any dinner.

Place 150ml cold water in a large saucepan with the caster sugar and heat gently until the sugar has completely dissolved. Add 300g of the berries, bring to the boil then bubble for 5 minutes without stirring until the fruit has softened and the liquid is syrupy. Strain through a sieve into a large jug then leave to cool for a few minutes.

Soak the gelatin leaves in a bowl of cold water and when soft squeeze out the excess water and stir into the syrup until completely melted. Add the prosecco slowly.

Divide the berries between 6 glasses or dessert bowls and pour over the fruit and prosecco mix. Chill in the fridge for at least 4 hours until set.

When ready to serve place the cream, vanilla paste and icing sugar in a large bowl and whisk together until thickened to soft peaks. Spoon on top of each jelly and then decorate with the remaining berries and mint leaves.