Ingredients

Steps

• Soak the gelatine sheets in a bowl of cold water.
• Heat 150ml of champagne with lemon juice and sugar in a pan until the sugar dissolves.
• Squeeze excess water from the gelatine and whisk it into the warm champagne mixture.
• Strain the mixture through a sieve into a bowl and let it cool.
• Stir in the remaining 600ml of champagne and sliced basil.
• Chill the jelly until it reaches the point of setting.
• Distribute chopped peaches into eight flutes and pour the jelly over them.
• Garnish each flute with a basil sprig and a strawberry.