80gm castor sugar
1/4 teaspoon vanilla paste
3.5 sheets gelatine
Zest of half a lemon
1 Soak gelatine in ice water.
2 Heat cream, milk, sugar, lemon zest and vanilla until the sugar dissolves. Do not boil.
3 Squeeze water out of gelatine and stir into the hot cream mix. Strain and allow to cool slightly before adding Prosecco.
4 Set in lightly greased moulds.
The Carousel thanks De Bortoli and their new King Valley Prosecco for this recipe