Orange juice and sparkling wine combine in this forehead-slappingly simple pud - it's a little like a Buck's Fizz, but in jelly form. Garnish with extra orange segments.
- 7 gelatine leaves
- 600ml orange juice
- 300ml sparkling wine (or champagne, or prosecco)
Soak the gelatine in cold water for 5 minutes. Heat 100ml of the orange juice in a small saucepan. Once just simmering, squeeze out excess water from the gelatine leaves and stir into the orange juice.
Keep stirring until the gelatine has dissolved. Stir the rest of the orange juice and the sparkling wine into the gelatine mixture. Once combined, pour into 6 serving glasses and then leave to set in the fridge.