photo: editer

Tis the season of entertaining, and no summer reception is complete without dazzling drinks, and, most importantly - desert. Or what about a two-in-one? Phil Usher, pastry chef for Caprice Holdings, introduces Twinkle Jelly, a concoction of sparkly, jelly and sherbety. 

INGREDIENTS (serves four)
300ml Prosecco
75ml vodka
25ml elderflower cordial
100g caster sugar
3 1/2 leaves gelatine
1 sheet gold leaf (optional, obvi.)
Elderflowers for garnish

Cover the gelatine with cold water in a bowl and soak until soft.
Meanwhile, heat the prosecco in a saucepan with sugar until the sugar has dissolved. Remove from heat. 
Wring the gelatine and add it to the prosecco/sugar. Stir well until dissolved.
Add the elderflower cordial, vodka and gold leaf, and mix well – the gold leaf will break up naturally.
Pour most of the jelly into individual glasses, such as champagne coupes (but not right up to the top!)!), and place in the fridge to set, leaving about a wine glass of mixture aside.
 Pour this remaining jelly mixture into a bowl and place it over larger bowl full of ice (sort of like a cold bain-marie).
Mix vigorously with a hand mixer or whisk until foamy, then carefully pour on top of the setting jelly in the coupes.
When it has set (about four hours) serve with lemon sherbet.
Don't forget the final touch: a sprig of fresh elderflower. 

If you're feeling extra spunky (and if you own an ice-cream machine), you can also go ahead and make your own lemon sherbet - here's how:

3 lemons, juiced, one zested
150g caster sugar
100ml water
25g glucose (available in pharmacies/supermarkets)
500g sour cream

Bring the lemon juice, caster sugar, water and glucose to the boil in a heavy-bottomed saucepan.
Ensure all the sugar has dissolved before you remove from the heat.
Whisk the sour cream and zest into the hot liquid.
Pour into a bowl.
Leave to cool and churn in an ice-cream machine. 

Recipe from Editer

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