- 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.
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
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