Champagne jelly with raspberries


You'll need

500 ml Champagne or sparkling wine 110 gm (½ cup) caster sugar titanium-strength gelatine leaves 200 gm raspberries (about 2 punnets) To serve: mascarpone, sweetened to taste with pure icing sugar

Method

  • 01
  • Combine Champagne and sugar in a saucepan, stir over medium heat until sugar dissolves, bring to the simmer and remove from heat.
  • 02
  • Soak gelatine in a bowl of cold water until soft (5 minutes). Drain, squeeze out excess liquid, add to Champagne mixture and stir until dissolved. Set aside to cool.
  • 03
  • Place raspberries in the bases of six 200ml dariole moulds, then carefully pour enough Champagne mixture over to just cover the raspberries. Gently tap moulds on bench to remove air bubbles and refrigerate until set (1-2 hours). Keep remaining jelly mixture at room temperature. Top moulds with remaining Champagne mixture and refrigerate until set (2-4 hours). Serve with sweetened mascarpone.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Nov 2010

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool