GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you could save, plus you’ll receive a Smith and Co candle and diffuser set, valued at over $64.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Champagne jellies with raspberries and Champagne ice-cream


You will need to begin this recipe 1 day ahead.

You'll need

200 ml Champagne 50 ml sugar syrup (see note) 1½ leaves gelatine (titanium strength), softened in cold water To serve: Raspberries, coarsely crushed   Champagne ice-cream 375 ml (1½ cups) pouring cream 125 ml (½ cup) Champagne 4 egg yolks 110 gm (½ cup) caster sugar

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • To serve, top jellies with raspberries and serve with Champagne ice-cream.

Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate for up to 1 year.


At A Glance

  • Serves 2 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 2 people

Drink Suggestion

Slightly sweeter, demi-sec Champagne.

Featured in

Nov 2007

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×