Berries and Champagne Jelly

Summer has finally arrived in the UK. Chilled desserts are one of the best things to have after coming back home to a long day out in the sun. This berry and champagne jelly is light and refreshing, with a slight kick of alcohol, perfect to chill out with in this blazing sun.

Enjoy! <3

Makes 3

Handful of Mixed Berries
150ml Champagne / Sparkling Wine
50ml Water + extra to soak gelatine
3tbsp Sugar
2 Gelatine Leaves
1tbsp Lemon Juice

  1.  Soak the gelatine in water to soften.
  2. Heat the sugar and water until the sugar has dissolved. Remove from the heat.
  3. Squeeze out the excess water from the gelatine leaves and stir into the sugar water.
  4. Pour in the champagne and lemon juice, and mix well.
  5. Pour the champagne mixture into jelly molds and divide the blueberries between the molds. Place in the fridge and chill for at least 3 hours.
  6. When ready to serve, place the jelly mold into a bowl of hot water for a few seconds to loosen and turn upside down onto a serving plate.

I only had blueberries oy first attempt at this recipe. The jelly didn’t turn out as attractive.

After including strawberries as well on my 2nd attempt, it makes such a difference. No wonder why strawberries and champagne are such a great combination together.

Recipe altered from 精巧甜品 DIY by Rachel Yau

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