Prep time:

Cooking time: 1 hour 30 minutes

Total time:

Serves: 8

750ml Bottle of Champagne or Prosecco

7.5 Large Sheets of Gelatine

150g Caster Sugar

140g Blueberries

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

  1. 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.
  2. Soak the gelatine in cold water for about five minutes until soft. Drain and squeeze out the excess water.
  3. When the Champagne is hot, remove from the heat and add the gelatine, whisking until dissolved and leave to cool.
  4. 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.
  5. I like to serve this Champagne jelly with an exotic fruit salad in a ginger syrup.
  6. This dish is a good choice for those with a dairy-free diet.

  • words:
  • pictures: David Merewether
  • styling: Helen Barton

You may also like

Coriander chicken curry

An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...

Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad

A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...

Spicy Slaw

A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...