Champagne fruit jelly

Method

1. Pour the champagne into a saucepan. Add the sugar and heat, stirring, until the sugar has dissolved. Do not allow to boil.

2. Remove the gelatine from the soaking water and add to the hot champagne. Whisk until the gelatine has dissolved. Allow to cool.

3. Put four individual jelly moulds or glass bowls in the fridge to chill.

4. Slice the strawberries.

5. Pour a shallow layer of champagne jelly into the bottom of each mould, and arrange a layer of fruits on top. Place in the fridge to set.

6. Cover with more jelly and a layer of fruits, allowing the jelly to set each time so the fruit doesn't sink.

7. Make the passion fruit coulis while the jellies are setting. Halve each passion fruit and scrape the pulp and seeds into a small saucepan. Add the sugar and bring to the boil. Simmer for a minute or so, stirring, then remove from the heat and allow to cool.

8. When ready to serve, turn out the jellies onto serving plates, and drizzle with passion fruit coulis.

Comments                        add a comment

Be the first to add a comment...

Ingredients

600ml champagne or sparkling wine
120g Sugar
8 gelatine leaves, softened in cold water for 15-20 minutes
small punnet each of strawberries, raspberries and blueberries

For the passion fruit coulis:

8 passion-fruits
1 tbsp Sugar

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Afternoon tea, curry cookery courses and more!
Special offers on wine