A balanced diet is one of these in each hand: Champagne jelly
How to Make Champagne jelly
Preparation time:
over 2 hours
Cooking time:
less than 10 mins
Serves:
Serves 6
Ingredients
- 300ml/10fl oz hot water
- 55g/2oz caster sugar
- 500ml/16fl oz pink sparkling wine
- 4 leaves of gelatine
- 150g/5oz raspberries, or any fruit
Method
-
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.
