- Pour two-thirds of a bottle of Champagne with the caster sugar into a saucepan and bring to the boil, stirring to dissolve the sugar.
- Soak the gelatine in cold water for about five minutes until soft. Drain and squeeze out the excess water.
- When the Champagne is hot, remove from the heat and add the gelatine, whisking until dissolved and leave to cool.
- Once the jelly is cool, stir in the remainder of the bottle of Champagne and pour over the blueberries in your chosen dish or glasses.
- I like to serve this Champagne jelly with an exotic fruit salad in a ginger syrup.
- This dish is a good choice for those with a dairy-free diet.
Cooking time: 1 hour 30 minutes
750ml Bottle of Champagne or Prosecco
7.5 Large Sheets of Gelatine
150g Caster Sugar
This month’s scrummy recipes were provided for us by Juliet Bidwell, who runs a catering company, providing canapés and dishes for weddings and parties of all sizes. For more information call 01797 270347 or visit julietscatering.co.uk
- words: Juliet Bidwell
- pictures: David Merewether
- styling: Helen Barton
You may also like
Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...
Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...
To make the crumble: Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake: Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...