CHAMPAGNE JELLY WITH RED FRUITS
Gelée de champagne aux fruits rouges From the Champagne Region by Pierrick Boyer Serves 6
4 gelatine sheets (or 1x7g/ ¼oz sachet powdered gelatine)
500ml (17fl oz/2 cups) French champagne juice of ½ lemon 4 tablespoons caster sugar 250g (8½oz) strawberries, hulled 100g (3½oz) blueberries 200g (7oz) raspberries (or blackberries)
icing sugar for dusting Method 1 Drop the gelatine sheets in a large bowl of cold water to soften. 2 Pour ¾ cup (190ml) champagne into a saucepan and mix in the lemon juice and sugar. Bring almost to simmering point, then remove from the heat. 3 Drain the softened gelatine sheets, squeezing them by hand to remove excess water, then add them (or add the powdered gelatine) to the warm champagne and mix until dissolved. Stir in the remaining champagne. 4 Carefully pour the preparation into attractive glasses and refrigerate for at least 2 hours or place in the freezer for about 15 minutes. Wash the strawberries, cutting large ones into halves or quarters. 5 Garnish the top of the set jelly with strawberries, blueberries and raspberries. Dust with icing sugar and serve to guests.
Made with French champagne, this jelly is a very special adult indulgence. It’s nice at the end of a dinner party as it’s light, fruity and … because it’s champagne!