Sparkling summer fruit jellies

Method

1. Put the jelly cubes in a jug, pour over 100ml boiling water and stir until the jelly has dissolved. Cool, then slowly stir in the Prosecco – you should have about 600ml liquid.
2. Divide the fruit between 6 x 150ml pretty glasses, then pour some of the jelly into each, to just cover the fruit. Cover and chill until the surface is just set – this holds the fruit in place, so it doesn’t float to the surface.
3. Top up with the remaining jelly, cover and chill until set. They’re now ready to take to the picnic.
4. Pour the cream onto each jelly in a thin layer, then decorate with fresh mint leaves.