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Champagne jelly

Celia Brooks Brown from Good Food Live
This most grown-up of jellies makes a light and sophisticated dessert, ideal for dinner parties. From Celia Brooks Brown

Champagne jelly

Method

1. Divide the blueberries and red grapes between 4 tall glasses or champagne flutes.

2. Pour half the champagne or sparkling wine into a saucepan and add the sugar and gelatine.

3. Heat gently, stirring until the sugar and gelatine have dissolved, then heat until almost boiling.

4. Slowly add the remaining fizz champagne. Allow to cool, then pour into the fruit-filled glasses and chill for three hours or until softly set.

5. Serve immediately - the jelly will soften the longer it is out of the refrigerator.

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Serves: 4

Prep: 5 min
Cook: 10 min

Ingredients
100g Blueberries
100g small seedless red grapes
500ml champagne or sparkling wine
50g caster sugar
3 tsp vegetarian gelatine, (agar agar)