Champagne jellies with raspberries and Champagne ice-cream
You will need to begin this recipe 1 day ahead.
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Serves
2
Cooking Time
Prep time 10 mins, cook 10 mins (plus freezing, setting)
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200 ml
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Champagne
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50 ml
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sugar syrup (see note)
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1½ leaves
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gelatine (titanium strength), softened in cold water
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To serve:
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Raspberries, coarsely crushed
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| Champagne ice-cream |
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375 ml (1½ cups)
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pouring cream
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125 ml (½ cup)
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Champagne
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4
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egg yolks
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110 gm (½ cup)
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caster sugar
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1
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For ice-cream, combine cream and Champagne in a saucepan and bring just
to the boil. Meanwhile, whisk egg yolks and sugar in a heatproof bowl sitting over gently simmering water until thick and pale, then pour over cream mixture, whisking to combine. Return to pan and cook over medium heat, stirring continuously, for 5-6 minutes or until thick enough to coat the back of a spoon. Strain into a bowl placed over ice and cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions, then freeze overnight. Makes about 600ml.
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2
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Combine Champagne and sugar syrup in a small saucepan and warm over low heat. Squeeze excess water from gelatine, add to pan and stir until dissolved. Divide among 2 glasses and refrigerate for 3-4 hours or until set.
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3
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To serve, top jellies with raspberries and serve with Champagne ice-cream.
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Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate for up to 1 year.
Drink Suggestion Slightly sweeter, demi-sec Champagne.
RECIPE Emma Knowles
PHOTOGRAPHY Kirsten Strecker
STYLING Emma Knowles and Vanessa Austin
DRINK SUGGESTION Max Allen