Method

• 1.
  Soak the gelatine in a bowl of cold water for 5 minutes to soften.
• 2.
  Place the prosecco, caster sugar and 100ml orange juice in a medium saucepan over medium heat. Cook, stirring gently, until sugar dissolves and mixture is warm.
• 3.
  Squeeze excess water from the gelatine and add to the prosecco mixture, stirring until dissolved. Set aside for 5 minutes to cool. Add Aperol and stir to combine. Strain mixture through a sieve into a large glass serving bowl or 8 small individual serving glasses. Chill for 1-2 hours until almost set (you want to be able to add fruit without it sinking to the bottom).
• 4.
  Set aside a handful of blueberries and one-quarter of the orange segments to decorate. Add remaining fruit to jelly. Chill for 3-4 hours or until set.
• 5.
  Whisk cream and icing sugar in a stand mixer until soft peaks. Dollop over jelly and decorate with reserved fruit.