AT A GLANCE
Jelly never loses its charm. This grown-up version with granita and melon makes a soigné finish to any summer meal.
|01||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.|
|02||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.|
|03||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.