Procedure:
Put water and sugar in a saucepan and boil for 5 minutes and remove from heat.
Pour the Prosecco into a bowl, add the gelatine and let it rest for 5 minutes.
Remove the gelatine from the prosecco, squeeze it and toss it in the syrup of water and sugar. Beat vigorously with a whisk until it is completely dissolved.
Add the syrup with the gelatine to the prosecco and stir.
Let the mixture cool completely, divide it into 8 small glasses and add the pieces of fruit. Cover with film and leave to solidify in the fridge for at least six hours