Jelly never loses its charm. This grown-up version with granita
and melon makes a soigné finish to any summer meal.
750 mlprosecco165 gm(¾ cup) caster sugar6titanium-strength gelatine leaves, softened in cold water for 5 minutes¼ eachrockmelon and honeydew melon, seeded and flesh scooped into balls with a melon-ballerTo serve:mint leavesMelon and buttermilk granita100 gmcaster sugar½rockmelon (about 1kg), peeled, seeded and flesh coarsely chopped150 mlbuttermilk, well-shakenJuiceof ½ lemon, or to taste
Stir prosecco, sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, then bring to a simmer. Squeeze excess water from gelatine, stir into prosecco mixture to dissolve, then pour into a large serving bowl and refrigerate overnight to set.
For melon and buttermilk granita, bring sugar and 60ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves, then remove from heat and set aside to cool. Meanwhile, purée melon in a food processor, then pass through a fine sieve, pressing on solids to extract juice. Stir in sugar syrup, buttermilk and lemon juice, then pour into a deep, wide metal tray and freeze overnight, scraping occasionally with a fork to form ice crystals.
Pile melon balls on the jelly, top with a dollop of granita, scatter with mint leaves and serve with extra melon and buttermilk granita.
Note Begin this recipe a day ahead to set the
jelly and freeze the granita.