Ingreadient :

• 250ml English sparkling wine
• 200ml water
• 200g caster sugar
• 9 leaves gelatine
• 400g raspberries
• 4 crushed shortbread
• Raspberry sorbet
• Lime syrup
• Mint

Direction :

1. Soak the gelatine in cold water, heat the water and sugar until dissolved.
2. Squeeze out the excess water from the gelatine and whisk into the warm liquid. Pour the wine in, whisk then ladel into desired dishes with the berries, chill in the fridge for 4 hours or overnight.
3. When ready to serve dip the moulds into hot water and tip onto plates, alternatively if the moulds are metal heat with a blow torch.
4. Decorate with sorbet sitting on biscuits mint and syrup.