This is a lovely summery dessert that looks elegant and can easily be made ahead, so it's perfect for entertaining. It contains some rather special ingredients - prosecco and bergamot syrup; this delicious syrup is made from the citrus fruit bergamot, which is cultivated only in Calabria.
1 Granny Smith apple
Juice of 1 lemon
8 sheets of leaf gelatine
75ml bergamot syrup
220g ripe strawberries, hulled and sliced
12 small mint leaves and 40g candied bergamot peel to decorate
For the vanilla cream:
150ml double cream
100g mascarpone cheese
Seeds of 1 vanilla pod
Peel, core and cut the apple into bite-sized pieces. Squeeze over the lemon juice. Set aside.
To make the jelly mixture, heat half the lemonade in a medium saucepan over a medium heat. When the lemonade is almost boiling, remove from the heat.
Meanwhile, soak the gelatine in a bowl of cold water for 4-5 minutes (no longer). Squeeze well to remove any excess moisture then stir the leaves into the hot lemonade until completely dissolved. Stir in the bergamot syrup and the remaining lemonade. Set aside to cool slightly.
Divide the strawberries and apple between 4 serving glasses (ideally martini glasses). Pour over the jelly mixture to cover the fruit. Top up with prosecco and stir. Cover with cling film and chill for at least 3 hours or overnight until set.
To make the vanilla cream, whip the cream until thick enough to just hold its shape and form soft peaks. Using a metal spoon, fold in the mascarpone and vanilla seeds until smooth. Cover and refrigerate until ready to serve.
Remove the jellies from the fridge 20 minutes before serving and spoon a dollop of vanilla cream over each. Decorate with mint leaves and candied bergamot peel.