Champagne and Berry
Perfect for a summer celebration, this jelly is a show stopper everytime. Beware its bubbly goodness! Do not jelly and drive.
Ingredients: for 500mL
-100mL sugar syrup
-5 sheets of gelatine (not powdered)
Cut the sheets of gelatine into pieces and place in a bowl. Cover with 100mL of the champagne. Leave to soften for 5 minutes
Oil jelly mould with an unscented oil such as vegetable oil
Place bowl of softened gelatine over a saucepan of simmering water and stir until the gelatine has melted. Do not let it boil.
Strain the gelatine into the remaining 300mL of champagne and add 100mL of sugar syrup. Stir.
Pour into mould and place berries on top. If you want to be fancy you can do this in 2 stages. Fill the mould half way and add berries and put in the fridge to set then repeat. This means that the berries will be throughout the jelly rather than just at the bottom.
Setting should take approximately 4-5 hours.
See the 'Tips and Tricks' to make your jelly experience a success!