Ingredients
For servings
| 4 | Blood orange |
| ¼ cups | sugar plus 1 tsp |
| 8 sheets | gelatin |
| 1 ⅓ cups | Prosecco |
| ¼ cups | cream |
| fresh Lemon balm |
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Directions
1 Juice 3 oranges. Peel one orange with a sharp knife, removing all the white pith and membrane. Then slice the orange. Strain the blood orange juice through a sieve, then put into a pan with 60 g sugar and heat.
2 Soak the gelatine in plenty of cold water. Then squeeze out and dissolve in the hot juice. Stir in the prosecco.
3 Pour into 4 glasses and leave to cool. As soon as the liquid begins to set, place a slice of orange on top of each and put into the refrigerator for about 3 hours to set.
4 Whip the cream with 1 tsp sugar until stiff. Put a small spoonful on top of each portion of jelly and serve garnished with lemon balm.
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