Ingredients

Step by step

1. Squeeze the juice from the citrus fruit then strain through a fine sieve into a bowl to remove any pith and excess pulp, pushing as much juice through as you can; you need about 460ml of juice for the jelly (any extra can be drunk as a cook’s perk).
2. Soak the gelatine leaves in a bowl of cold water. Meanwhile, heat the measured fruit juice and caster sugar in a saucepan over a low heat, stirring to dissolve the sugar. Bring to simmering point, then pour the hot liquid into a large bowl and add the gelatine leaves, squeezing out the excess water first. Stir until melted through, then mix in the Aperol. Skim off any scum that rises to the surface of the jelly liquid.
3. Stand the bowl in a roasting tin filled with iced water, stirring until it is cold and starts to thicken – you can chill it in the fridge to speed this up, but keep an eye on it to make sure that it doesn’t actually start to set. Taking it almost to setting point will help to trap the bubbles in the jelly, so take it to this point then stir in the prosecco.
4. Divide between 6 glasses, each about 170ml capacity. Cool, cover and chill for 5-6 hours to set.
5. At least 30 minutes before you wish to serve (and up to 3 hours ahead), make the citrus salad. Slice the peel and pith off the citrus fruit. Use a small sharp knife to release the segments, then chop them into slightly smaller pieces. Mix with the Aperol and honey in a bowl and leave to macerate, letting the flavours infuse. When ready to serve, drain the citrus salad of excess juice and divide between the jellies. Garnish with the mint leaves.