- 8 sheets leaf gelatine
- cold water, to cover
- 1 x 750ml/1Âź 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
- 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.