Sparkling fruit jellies

Method

1. Gently heat 200ml water and sugar in a medium saucepan until the sugar has dissolved, then boil for 5 minutes or until the mixture becomes syrupy. Put the gelatine leaves in a small bowl of cold water and soak for 5 minutes or until soft. Squeeze the excess water from the leaves, then stir into the warm sugar syrup until dissolved. Gently stir in the prosecco and the elderflower cordial, then half-fill the jelly moulds.
2. Set in the fridge for 1 hour (leave the remaining liquid out of the fridge). When set, sprinkle over your choice of summer berries and top with the remaining jelly mix. Chill for 3 hours or overnight, then invert onto plates.