Simon Rimmer served up a delicious boozy chocolate jelly with sherry and cream on Sunday Brunch.

The ingredients are: 300g 70% cocoa solid chocolate, 175g sugar, 500ml water, 75ml PX sherry, Roughly 6 sheet gelatin – enough to set the liquid (see individual brand) – soak in water.

For the topping : 125g mascarpone, 150ml extra thick double cream and 1 tsp vanilla paste.

Decorate with shaved white and dark chocolate and red fruit.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.