Champagne Jelly
In this delightful recipe, experience the elegant effervescence of pink sparkling wine transformed into a light and refreshing jelly. Combined with a touch of sweetness and the burst of flavor from juicy raspberries, this dessert is a perfect treat to add a bit of sparkle to any occasion. So gather your ingredients and create these delightful pink sparkling wine jellies for a delightful and sophisticated dessert experience.
— Constant Cookbook
Ingredients
- 300ml/10fl oz hot water
- 55g/2oz caster sugar
- 500ml/16fl oz pink sparkling winechampagne
- 4 leaves of gelatine
- 150g/5oz raspberries, or any fruit
Instructions
- Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
- Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
- Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
- Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
- Allow to cool thoroughly, then refrigerate the jelly for about one hour.
- As soon as it starts to thicken, stir in the raspberries or other fruit.
- Divide the jelly between six glasses and cover them with cling film.
- Refrigerate for four to six hours, or until they have completely set and serve.
Cook Time
10M
Yield
Serves 6
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