Champagne & Raspberry Delights

INGREDIENTS (Serves 2)

❤ 2tsp powdered gelatine

❤ 25g caster sugar

❤ 400ml pink champagne or pink sparkling wine

❤ 75g fresh raspberries

For the heart shortbreads:

❤ 30g butter

❤ 15g caster sugar + extra for

dusting

❤ Few drops vanilla essence

❤ 50g plain flour

1

Place the gelatine in a small saucepan with 4tbsp water. Leave for 5min then add the sugar and heat gently to dissolve the sugar and gelatine. Remove from the heat, slowly stir in the champagne or sparkling wine and transfer to a jug.

2

Place 3 raspberries at the base of two stemmed wine glasses. Pour a little jelly over and chill until starting to set. Repeat with 3 more raspberries and a layer of jelly mix. Chill again until set. Repeat once more with the remaining raspberries and jelly. Chill for 2-3 hours.

3

Meanwhile make the biscuits. Cream the butter and sugar together and mix in the vanilla essence. Gradually knead in the flour to form a dough. Cover with clingfilm and chill for 30mins.

4

Preheat the oven to 180C,

Fan 160C, Gas 4. Roll out on a lightly floured sur face to about 2.5cm thickness and cut out heart shapes using 5cm and 3.5cm cutters. Place on a baking sheet and bake for 15min or until light golden. Sprinkle with caster sugar and transfer to a wire rack to cool.

5

Serve the champagne and raspberry jellies with the heart shortbreads.