SPARKLING BELLINI JELLIES

Preparation Method :

• Pour about one-third of the Italian Prosecco into a small pan. Add the gelatin and sugar.
• Heat gently until the sugar dissolves. Remove from heat and pour into a small pitcher.
• Top off with remaining Italian Prosecco, add a few drops of food colouring.
• Keep in a small bowl of cold water until needed. Divide half the chopped peaches between cocktail glasses and pour in enough of the champagne mixture to cover them.
• Chill until just set, add remaining chopped peaches, reserve a few for decoration and then carefully pour remaining mixture into glasses. Chill again until firmly set.
• Top each jelly with a spoonful of whipped cream, reserved chopped peaches and a few strips of rind