Jersey Strawberry and Prosecco Jelly with Edible Flowers

**Prepare the Strawberry Jelly:** Soak 10g (approximately 4 leaves) of gelatine in cold water for 5-10 minutes until softened. Hull and roughly chop 400g of the strawberries. Place in a saucepan with 75g of caster sugar and 100ml of water. Bring to a simmer and cook for 5-7 minutes until the strawberries have softened. Strain the mixture through a fine-mesh sieve, pressing down to extract all the juice. Discard the solids.

Squeeze out the excess water from the soaked gelatine and add it to the warm strawberry juice, stirring until dissolved. Add the Prosecco and stir gently to combine. Be careful not to stir too vigorously or you will lose the bubbles. Allow to cool slightly.

**Prepare the Jersey Milk and Potato Layer:** In a separate saucepan, gently heat the Jersey milk and Jersey double cream with the remaining 25g caster sugar until the sugar is dissolved. Do not boil. Remove from heat and stir in the vanilla extract. Soak the remaining 5g (approximately 2 leaves) of gelatine in cold water for 5-10 minutes until softened. Squeeze out the excess water and add it to the warm milk mixture, stirring until dissolved. If using potato: mash the potato until smooth, and mix through the warm milk and cream mixture.

**Layer the Jelly:** Lightly grease the jelly mold with a neutral oil (e.g., vegetable oil). Pour a thin layer of the cooled strawberry jelly into the mold (about 1cm deep). Arrange some of the remaining sliced strawberries and edible flowers on top. Refrigerate for at least 30 minutes, or until the jelly is partially set but still slightly tacky.

Pour the cooled Jersey milk mixture on top of the partially set strawberry jelly layer. Refrigerate for at least 1 hour, or until the milk layer is firm. Add some edible flowers between the layers.

Pour the remaining strawberry jelly on top of the milk layer. Arrange the remaining sliced strawberries and edible flowers decoratively on top. Refrigerate for at least 3 hours, or preferably overnight, until fully set.

**Unmold and Serve:** To unmold, dip the jelly mold briefly into warm (not hot!) water for a few seconds. Place a serving plate on top of the mold and invert it. The jelly should release easily. If not, repeat the dipping process briefly. Serve immediately, garnished with extra edible flowers if desired.