Champagne Jellies
INGREDIENTS (Serves 4) For the jellies: ◆ 2 small leaves gelatine ◆ Peeled zest of ½ lemon ◆ ½tbsp lemon juice ◆ 45g caster sugar ◆ 175ml pink champagne ◆ 16 frozen raspberries For the Bavarois: ◆ 2 small leaves gelatine ◆ 150ml milk ◆ 2 egg yolks ◆ 40g caster sugar ◆ 1tsp vanilla extract ◆ 100ml double cream For the raspberry coulis: ◆ 150g frozen raspberries ◆ ½tbsp lemon juice ◆ 1tbsp caster sugar
1 To make the jellies: Soak gelatine in a bowl of cold water. Meanwhile boil 100ml water, lemon zest and juice, and sugar in a small pan. Simmer for 2min and take off the heat. Remove zest and add the soaked gelatine. Stir and melt the gelatine. Cool. As jelly starts to thicken, open the champagne and add 175ml. 2 Put four frozen raspberries in each long glass and pour in the jelly to halfway up the glass. Set in the fridge before making the Bavarois cream. 3 To make the Bavarois: Soak gelatine in a bowl of cold water. Heat milk in a saucepan. Meanwhile beat egg yolks and sugar together with a wooden spoon, then pour the hot milk on top, add vanilla, mix well and return to the pan. Thicken over a low heat but take care. Do not boil. Once thickened, pour through a sieve into a bowl. add the soaked gelatine and vanilla extract to the hot custard and mix well. Cool. 4 Lightly whip the cream, then fold with the cold custard and pour over the jellies. Chill in the fridge. 5 To make the coulis: In a pan, heat frozen raspberries, lemon juice and sugar. Bring to the boil then pass through a sieve. Taste; add sugar as necessary. To serve, spoon a layer of the coulis over the Bavarois cream.