Twinkle jelly with elderflower and pink gooseberries

Serves 4

For the jelly

300ml Prosecco
75ml vodka
25ml elderflower cordial
100g caster sugar
3½ leaves gelatine
1 sheet of gold leaf (available on Amazon)

For the gooseberry compote

2 punnets pink gooseberries
100g caster sugar
Squeeze of lemon juice

For the jelly

Soak the gelatine in cold water until soft.  Meanwhile, heat the Prosecco in a pan with the sugar until the sugar has dissolved; then squeeze out the water from the gelatine and dissolve in the Prosecco mixture. Add the elderflower cordial, vodka and gold leaf and mix well.  Pour into foil cups or ramekins and set in the fridge.

For the gooseberry compote

Put 1 of the punnets of gooseberries into a heavy based pan on a gentle heat.  Add half of the sugar.  Allow the sugar to dissolve, stirring gently from time to time.  Once dissolved, add the rest of the gooseberries and sugar and repeat the process until the sugar is dissolved.  Add a squeeze of lemon juice and cook for a further minute.

To serve

Turn the jelly out onto a plate and spoon the pink gooseberry compote around the edges.  You can also serve with lemon ice cream if desired.