Prosecco And Raspberry Jellies - cooking recipe

Ingredients

4 tsp powdered gelatin, bloomed in 1/2 cup cold water for 5 mins
1/2 cup blood orange juice
1/2 cup granulated sugar
1 (750 mL) bottle prosecco (Italian sparkling wine), chilled
12 None raspberries
1 sheet edible gold leaf

Preparation

Heat blood orange juice and sugar in a small saucepan, stirring, until sugar dissolves. Bring to a boil then remove from heat. Stir in gelatin until melted. Add prosecco then strain through a fine-mesh sieve into a large measuring cup. Distribute between 6 - 2 oz serving glasses. Add 1 raspberry to each glass.
Using a skewer or knife tip, carefully tear off pieces of gold leaf and gently stir through the jelly. Chill for 6 hours, or overnight, until set. Serve.