Open and drain a tin of peaches (or use fresh peaches). Blitz the peaches until they form a puree. Pass it through a sieve. Soak two leaves gelatin in the cold for a few minutes until it goes squishy. Then into a saucepan, put the puree, pop in the two wobbly sheets of gelatin and 100mls peach schnapps. Warm slightly, then allow to cool.

Divide the peach purée between 4 champagne glasses, then gently top them up with prosecco, careful as it can easily bubble over.

Garnish with a slice of peach and mint, and enjoy!