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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


  • 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
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At A Glance

  • Serves 2 people

Drink Suggestion

Slightly sweeter, demi-sec Champagne.

Featured in

Nov 2007

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