Jelly never loses its charm. This grown-up version with granita and melon makes a soigné finish to any summer meal.
- 750 ml prosecco
- 165 gm (¾ cup) caster sugar
- 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- ¼ each rockmelon and honeydew melon, seeded and flesh scooped into balls with a melon-baller
- To serve: mint leaves
Melon and buttermilk granita
- 100 gm caster sugar
- ½ rockmelon (about 1kg), peeled, seeded and flesh coarsely chopped
- 150 ml buttermilk, well-shaken
- Juice of ½ lemon, or to taste
- 1Stir 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.
- 2For 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.
- 3Pile 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.