Ingredients

• 8 sheets leaf gelatine
• cold water
• to cover
• 1 x 750ml/1¼ pint bottle champagne
• 1 lemon
• juice only
• 100g/3½oz caster sugar
• 2 tbsp finely sliced fresh basil leaves
• 400g/14oz peaches
• chopped
• 8 sprigs fresh basil
• 8 small strawberries

Directions

• Place the gelatine sheets into a bowl and cover with cold water.
• Meanwhile
• pour 150ml/5fl oz of the champagne into a pan with the lemon juice and sugar and heat gently
• stirring frequently to dissolve the sugar.
• Remove the gelatine from the cold water
• squeezing out any excess water
• then add to the pan and whisk until dissolved. Pass the mixture through a sieve into a bowl and allow to cool slightly.
• Add the remaining champagne and the basil to the mixture and stir. Leave until the jelly is cold and just on the point of setting.
• To serve
• divide the chopped peaches equally among eight champagne flutes and carefully pour in the setting jelly. Top each jelly with a sprig of fresh basil and a strawberry.