Instructions: Quarter the tamarillos and scrape the flesh and pulp into a food processor.

Discard the bitter skins.

Add the sugar and process until smooth.

Pour the purse through a finemeshed sieve into a large measuring jug then discard the contents of the sieve.

Add champagne to make 700ml total liquid.

Soften the gelatine leaves in a shallow dish of water (enough to submerge them).

Heat 50ml of champagne in a saucepan add gelatine (but not the water) and stir until fully dissolved.

Leave to cool then stir into the tamarillo/champagne mixture.

Pour the mixture into six small bowls assembled on a tray and refrigerate overnight or until set. Serve the jellies with double cream.

Serves 6

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