Jelly got a whole lot more grown up with the addition of prosecco. Add cherries and berries for a deliciously grown up dessert.
1.Stir prosecco and sugar in a large saucepan over high heat until sugar dissolves. Bring to the boil. Add cherries, reduce heat to low; cook, covered, for 3 minutes.
2.Meanwhile, place 1 cup (250ml) water in a small heatproof jug; sprinkle powdered gelatine over. Stand for 1 minute. Place jug in a medium saucepan of simmering water; stir until gelatine dissolves.
3.Transfer cherry mixture to a large bowl; stir in gelatine mixture. Cool slightly. Refrigerate for 30 minutes or until cooled but not set. Remove from fridge.
4.Reserve 250g (8oz) strawberries, 10 raspberries and 2 tablespoons blueberries to serve. Hull and halve remaining strawberries; combine with remaining raspberries and blueberries.
5.Lightly spray six 1-cup (250ml) jelly moulds or glasses with oil. Pour 2 tablespoons of the jelly into each mould. Divide a quarter of the berries among glasses. Refrigerate for 30 minutes or until set. Add remaining jelly and berries. Refrigerate overnight or until set.
6.Top jellies with reserved sliced strawberries, raspberries, blueberries and extra cherries. Dust with icing sugar; serve.
For one large jelly, lightly spray a 2.5-litre (10-cup) bowl or mould with oil. Pour 1 cup of the jelly into bowl; add a quarter of the berries. Refrigerate for 30 minutes or until set. Add remaining jelly and berries to mould; refrigerate overnight. Serve topped with extra berries, if you like.