You will need to begin this recipe 1 day ahead.
- 200 ml Champagne
- 50 ml sugar syrup (see note)
- 1½ leaves gelatine (titanium strength), softened in cold water
- To serve: Raspberries, coarsely crushed
- 375 ml pouring cream (1½ cups)
- 125 ml Champagne (½ cup)
- 4 egg yolks
- 110 gm caster sugar (½ cup)
- 1For 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.
- 2Combine 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.
- 3To 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.
Drink Suggestion: Slightly sweeter, demi-sec Champagne. Drink suggestion by Max Allen