-1tbsp caster sugar
-edible gold glitter, for sprinkling
DirectionsPlace the gelatine leaves in a bowl of cold water for 5 minutes or until soft. Squeeze the leaves and discard the water.
Put the limoncello into a bowl that fits snugly over a pan of boiling water, add the gelatine and sugar and heat gently until dissolved. Remove from the heat, add the Prosecco and pour into a jug.
Very carefully and slowly, pour over the jelly into the glasses until each glass is almost full. Refrigerate until set. Top with gold glitter to serve.