Passionfruit and prosecco jelly cups

Method

1. Step 1

   Combine the passionfruit pulp and sugar in a small saucepan over low heat. Cook, stirring, for 4-5 mins or until the sugar dissolves. Cool slightly. Strain through a sieve into a heatproof bowl, using the back of a spoon to push through as much pulp as possible. Discard the solids. Return the syrup to the pan and cook for 1-2 mins or until syrup is just hot. Remove from heat.

2. Step 2

   Meanwhile, place the gelatine leaves in a bowl. Cover with cold water. Set aside for 5 mins to soak.

3. Step 3

   Squeeze excess liquid from the gelatine leaves. Add gelatine leaves to the syrup in the pan and stir until gelatine dissolves. Set aside to cool.

4. Step 4

   Transfer the syrup to a large heatproof jug. Add the prosecco and stir to combine. Set aside for 15 mins or until the bubbles subside. Pour evenly among serving glasses. Place in the fridge for 4 hours or until just set.

5. Step 5

   Combine the mascarpone, icing sugar and vanilla in a bowl. Spoon over the jelly in the glasses. Drizzle with extra passionfruit pulp to serve.
   
   Lose the booze
   
   To make these jelly cups without the prosecco, use lemon-flavoured mineral water instead.