750ml prosecco wine
300g fresh or frozen raspberries
100g caster sugar
4 leaves gelatine or enough to set 1 and a half pint of liquid
1 tub mascarpone cream
2 tsp runny honey
1 tsp vanilla
1 tbsp raspberry powder (optional)
Pour the wine into a large non-stick pan, followed by the raspberries, sugar and lemon sliced up.
Heat up gently to infuse all the flavours together.
Try not to boil, just simmer as you will lose the flavour of the Prosecco.
Meanwhile soak the gelatine leaves in cold water until soft, then transfer the softened leaves to the mixture.
Stir the mixture together to make sure the gelatine has fully dissolved.
Pour the mixture through a sieve, then transfer into serving glasses.
Place the jellies into the fridge to set for 3 to 4 hours.
Mix the mascarpone, honey and milk in a bowl, then transfer into a piping bag.
When the jellies are set, pipe the mascarpone mix on top and sprinkle with fresh raspberries or raspberry powder.