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“This is such a wonderful jelly. Looks so impressive, it captures the bubbles in the set jelly. I made the mistake of using normal glasses insead of champagne glasses so it did not look as impressive as it should have! I did have trouble finding Titanium gelatine leaves, but found them in a deli in N.S.W.......... seeing I am from Victoria about a 12 hour drive away, I think I might have to search locally!!!!!!!!!!!!!! The recipe is good, but not that Check the setting instructions on the gelatine first to make sure all is o.k.! The bubbles do not appear until the jelly is set overnight, I did not think they would appear at all........... BUT they did! So to make this you should make a day ahead.”
24hrs 20mins

Ingredients Nutrition

  • 5 leaves , gelatine titanium-strength
  • 750 ml sparkling wine (such as Champagne)
  • 150 ml berry liqueur (such as creme de cassis)
  • 150 g caster sugar


  1. Freeze six wine glasses or Champagne flutes for 15 minutes.
  2. Soak the gelatine leaves in a small bowl of cold water for 5 minutes to soften.
  3. Meanwhile pour 150 ml into a pan over a medium heat and add berry liqueur and the sugar, gently cook stirring until the sugar has dissolved (without letting it boil or even get too hot), then remove from the heat.
  4. Squeeze the excess water from the gelatine leaves and add to the mixture in pan, whisking continuously until dissolved. Divide mix amongst chilled glasses, watch the foam does not foam up over the glasses.
  5. Pour remaining wine into a jug and wait for foam to subside, then carefully pour (dividing evenly and watching the foaming up again) into the glasses. Return the glasses to the freezer for 15 minutes to cool, then transfer to the fridge and leave overnight until bubbles have formed and jellies are set.

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