A sparkling wine, tropical cocktail in jelly form. Perfect for a summer afternoon!
Ingredients: (for 500ml)
5-6 sheets of gelatine
300mL sparkling wine
200mL mango nectar
Grease mould with vegetable oil
Cut gelatine into strips and place in a bowl
Pour 100ml of nectar over the gelatine and let stand for 5 minutes
Place bowl over simmering water in a saucepan - stir until dissolved (do not let boil)
Strain gelatine mixture into champagne and add mango nectar - stir
Pour mixture into mould and refrigerate until set (approx 4 hours)
See 'tips and tricks' for how to keep some fizz in your jelly! And how to un-mould successfully!