Prosecco Jelly & Pear Granita

Method

1. For Jelly: Boil sugar, prosecco, water together

   1. Bring prosecco, sugar and water to the boil in a saucepan, then remove from heat.

2. Add gelatine

   2. Squeeze excess water from gelatine and stir into prosecco mixture to dissolve.

3. Put in glasses and refrigerate

   3. Divide jelly evenly among 8 small glasses (about 250ml each) and refrigerate overnight to set (jelly will keep for 5 days).

4. For pear granita: Split vanilla bean

   1. Split the vanilla bean along its length.

5. Heat water, sugar, and vanilla

   2. Heat the water, sugar and vanilla over a medium-low heat in a saucepan, stirring occasionally until dissolved. Let cool completely and remove vanilla bean.

6. Blitz pears

   3. Pulse the pears in a food processor for a few minutes, scraping down the sides with a spatula until smooth.

7. Combine pears with syrup and lemon juice, refrigerate for 30 mins

   4. Combine the pears with the cooled simple syrup and lemon juice in an airtight container and chill in the fridge for around 30 minutes.

8. Pour into baking tin

   5. Pour mixture into a large casserole or baking dish and cover with plastic wrap.

9. Place in freezer, crumble every 20 mins

   6. Place in freezer and stir ever 20 minutes until mixture is crumbly (about 3-4 intervals).

10. For pear wafers: Preheat oven

    1. Preheat oven to 160C.

11. Press sugar into pears

    2. Place sugar on a plate and press the pear slices into it.

12. Bake pears

    3. Place the slices on baking trays lined with baking paper and bake for 15 minutes.

13. Cool pears

    4. Cool on wire racks until crisp.

14. Get jelly

    1. Remove jelly from fridge.

15. Top with pear granita

    2. Crumble 2 x heaped tbsp of the Pear Granita on top of the jelly.

16. Add pear wafer

    3. Place a Pear Wafer onto the granita.

17. Add popcorn

    4. Top with Joe & Seph’s Prosecco Popcorn!