Prosecco and Clementine Jellies with Gold Leaf

Instructions

1. Soften the gelatine sheets in a bowl of cold water. When soft, squeeze out any excess water from the sheets.
2. In a small pan, gently heat 100mL of Clementine juice.
3. When the juice is simmering, remove from heat, drop in gelatine sheets, and stir to melt. (Make sure there are no visible lumps in the mixture.)
4. Stir the mixture with the rest of the Clementine juice and the prosecco.
5. Transfer into a jug and pour between 6 small glasses.
6. Cover the jellies with a sheet of cling wrap and chill for at least 4 hrs (or up to 48hrs) until set.
7. To serve, use a pair of tweezers to put a piece of gold leaf on the surface to garnish.