Monday, December 14, 2015

Festive recipe: Champagne Jellies

It’s celebration time!

This time of year (albeit insanely busy for us) is addictively festive. These little Champagne Jellies are an impressive (and dead easy) skinny dessert you can make a day or two in advance.

Champagne Jellies
Serves 4

4 leaves gelatin
360 ml Champagne, Method Cap Classique or Dry Sparkling Wine
2 t Canderel Crunch with Stevia
Fresh berries (blue berries and raspberries work well) and pomegranate rubies

How to make it
Soak the gelatin leaves in cold water for about 5 minutes until soft.
Over a water bath of simmering water, gently heat 180ml of the Champagne and the Canderel.
Squeeze the water from the gelatin leaves and add to the Champagne mix. Stir until dissolved and remove from the heat.
Add the remaining 180ml Champagne.
Add some berries to 4 Champagne glasses (about a tablespoon per glass).
Divide the Champagne mix between the glasses, allowing the berries to settle.
Refrigerate overnight to set.
Remove from the fridge about 20 minutes before serving.

Enjoy with friends and family ;)

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