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Ingredients
200 g caster sugar
450 g strawberry hulled quartered for decoration,
6 sheets gelatine
750 ml prosecco
750 ml prosecco
Equipment
bowl
sauce pan
sieve
Directions
Put 150ml water and the sugar in a large saucepan and heat gently until the sugar has completely dissolved.
Add the strawberries, bring to the boil, then bubble for 5 mins without stirring, until the fruit has softened and the liquid is red, fragrant and syrupy.
Strain the hot syrup through a sieve into a large jug (be careful not to push the strawberries through the sieve as the jelly will become cloudy), then leave to cool for a few mins. Discard the cooked strawberries. While the syrup is cooling, soak the gelatine in a bowl of cold water. When soft, squeeze the excess water from the gelatine sheets and stir into the syrup until completely melted.
Divide the extra strawberries between 6 x 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, mix it briefly with the strawberry syrup, then pour into the glasses over the strawberries. Chill overnight, then serve.
