Put the gelatine sheets into a bowl of
cold water to soften for a few mins. Put
100ml clementine juice into a small pan
and gently heat. When the gelatine feels
soft and the juice is just simmering, remove
the juice from the heat and squeeze out
any excess water from the gelatine
sheets. Drop the sheets into the hot juice
and swirl to melt. Make sure there are no
visible lumps of gelatine before you move
onto the next stage.
Stir the hot juice into the rest of the
juice with the prosecco, then transfer
to a jug. Pour between 6 small glasses.
Sit the jellies in a small tray or dish, cover
with a sheet of cling film and chill for at
least 4 hrs (or up to 48 hrs) until set.
When ready to serve, use a pair of
tweezers to carefully put a piece of gold
leaf on the surface of each jelly.