Raspberry and pink Champagne jelly recipe
We won’t make you use your best pink Champers. Pink Prosecco, Cava or New World dry pink sparkling wine would be just as good.
Preparation time:10 minutes
Cooking time:5 minutes
Fills 4 glasses, around 100ml (4fl oz) capacity
4 leaves Costa gelatine (from Sainsbury’s)
350ml (12fl oz) pink Champagne, Prosecco or Cava
2tsp caster sugar
12 raspberries
1 Place the gelatine leaves in a bowl of cold water for 5 minutes or until soft. Squeeze the leaves and discard the water.
2 Put 100ml (4fl oz) pink Champagne into a bowl that fits snugly over a pan of boiling water, add the gelatine and sugar and heat gently until the gelatine has dissolved. Remove from the heat, add the remaining Champagne and pour into a jug.
3Place 3 raspberries in the bottom of each glass. Pour over a little jelly (just enough to cover the raspberries) and refrigerate until set. Very carefully and slowly, pour over the rest of the jelly into the glasses until each glass is almost full. Refrigerate until set.
Get ahead These jellies will keep for up to 2 days in the fridge.
Per serving: 80cals, 0g fat, 0g saturated fat, 4.5g carbohydrate
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