200 mlChampagne50 mlsugar syrup (see note)1½ leaves gelatine (titanium strength), softened in cold waterTo serve:Raspberries, coarsely crushedChampagne ice-cream375 ml (1½ cups) pouring cream125 ml (½ cup) Champagne4egg yolks110 gm (½ cup) caster sugar
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.
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.
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.