Tuesday, 3 May 2011

Pink Champagne Jellies. . . . .

As seen, over on the Facebook page, I made some 'Pink Champagne and Raspberry Jellies' as part of our little Royal Wedding get-together with some friends!
These look amazing, are super easy to make and rather easy to eat! So I thought I'd share the recipe as they're just the perfect desert for those summer evenings with friends!

(Just bare in mind that this recipe uses nothing but the champers, so maybe make a few from sparkling grape juice for those non-drinkers or kiddies!)

So get your shopping list pad to the ready - just 4 ingredients - here we go!
  • 4 leaves gelatine
  • 350ml Pink Champers (Prosecco, Cava)
  • 2 tbsp caster sugar
  • 12 raspberries
Here's the 'work' bit *yawn* - well, someone's gotta do it!

1.  Place the gelatine leaves in a bowl of cold water for 5 minutes or until soft. Squeeze the leaves and discard the water. 
2. Put 100ml Pink Champagne into a bowl that fits snugly over a pan of boiling water, add the gelatine and sugar and heat gently until the gelatine has dissolved. Remove from the heat, add the remaining Champagne and pour into a jug. 
3. Place 3 raspberries in the bottom of each glass. Pour over a little jelly (just enough to cover the raspberries) and refrigerate until set. Very carefully and slowly, pour over the rest of the jelly into the glasses until each glass is almost full. Refrigerate until set. 

These jellies will keep for up to 2 days in the fridge - yeah right! You'll be stood by the fridge waiting for them to set and then devouring them pronto!!

Happy jelly making!
K xx 

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