Bellini jelly

Ingredients:

• 1 bottle (750 ml) of Prosecca sparkling wine
• 1 cup of sugar
• 15 g of instant gelatin
• 1 peach, cut into slices

Preparation:

1. Combine 1 cup of wine and sugar in a small saucepan. Place on the stove and heat until the sugar is completely dissolved.
2. Meanwhile, pour the remaining wine into a medium bowl. Add gelatin and let stand for 1 minute. Pour in the hot wine mixture and whisk until the gelatin dissolves. Skim off any foam that forms on the surface.
   
   Pour the mixture into 6 champagne flutes and chill until slightly firm, about 1 hour. Drop a peach wedge into each glass, then return the glasses to the refrigerator and continue chilling until the jelly is completely firm, about 3 more hours.