Arrange half of the raspberries
(choose similar-sized ones) in 2 x 150ml
darioles or moulds.
Cut the remaining raspberries into
halves and place in a mixing bowl.
Squeeze over the lemon juice and
sprinkle with caster sugar, then toss.
Cover and chill in the fridge.
Put the gelatine leaves in a bowl of cold
water to soften. Pour the cordial and
50ml of the Prosecco into a saucepan.
Heat until just simmering, then take
off the heat.
Take the softened gelatine leaves
out of the bowl and squeeze out the
excess water. Put them in the saucepan
and whisk together to combine. Reduce
the temperature until it’s cool enough
to touch (try placing the pan in a
shallow sink of cold water). Once the
liquid is cool, gently add the remaining
Prosecco and stir. The more gently
you stir, the more fizz you will have in
your jelly. Carefully pour into the jelly
moulds. Put the moulds onto a metal
tray and place in the fridge. They will
take 3-4 hrs to set.
To serve, turn out the jelly onto a
plate and spoon over the macerated
raspberries. Decorate the plate with
a few elderflowers or try sprinkling a
little cracked black pepper over the top,
if you like.