Blood Orange And Prosecco Jelly

Squeeze 2-3 oranges.

Peel one orange with a sharp knife, removing all the white pith and membrane.

Then slice the orange.

Strain the blood orange juice through a sieve, then put into a pan with the sugar and heat.

Soak the gelatine in plenty of cold water.

Then squeeze out and dissolve in the hot juice.

Stir in the Prosecco.

Pour into 4 glasses and leave to cool.

As soon as the liquid begins to set, place a slice of orange on top of each and put into the refrigerator for about 3 hours to set.

Whip the cream with 1 tsp sugar until stiff.

Put a small spoonful on top of each portion of jelly and serve garnished with lemon balm.