Celery Prosecco Pops, Citrus Gelatine

1. 1

   If making the parsley garnish preheat the oven to 60 degrees C 120 (F). Make a simple syrup with the sugar and water. When the syrup is ready add the parsley stems and bring to a boil. Simmer for 3 minutes. Cover the pan with a plate and let the stems cool in the syrup for one hour. Remove the stems to a parchment lined baking sheet and bake for two hours or until the stems are dry.

2. 2

   Meanwhile, remove the first inch or two from the base of each celery stalk (where the colour is paler) and reserve for another use. Cut the remaining celery into 1/2 inch pieces and add to the syrup along with the prosecco. Bring the syrup back to the boil then simmer gently for 8-10 minutes.

3. 3

   Transfer to a blender and add celery or lovage leaves. Whiz. Push through a fine sieve and discard the solids. Add lemon juice to taste to the syrup and pour into popsicle molds, ice cube trays or silpat molds of your choice. Freeze.

4. 4

   Layer the citrus segments into a cling film lined loaf tin or silpat mold. Soften the gelatin in cold water.

5. 5

   Bring the sugar and juice to the boil and remove from the heat. Stir in the softened gelatin. Pour over fruit and refridgerate until set.

6. 6

   To Serve: Slice the gelatin with a sharp knife and top with a celery pop. Garnish with the candied parsley stem if using.

* Per serving · 4 servings · Values may vary.