- 5 leaves gelatine
- 350ml Prosecco
- 1tbsp caster sugar
- 6tbsp limoncello
- edible gold glitter, for sprinkling
- Place the gelatine leaves in a bowl of cold water for 5 minutes or until soft. Squeeze the leaves and discard the water.
- Put the limoncello into a bowl that fits snugly over a pan of boiling water, add the gelatine and sugar and heat gently until dissolved. Remove from the heat, add the Prosecco and pour into a jug.
- Very carefully and slowly, pour over the jelly into the glasses until each glass is almost full. Refrigerate until set. Top with gold glitter to serve.
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