Raspberries in Champagne Jelly

“From Fran Warde’s useful little book Party and quoted from Scotland Sunday website. A fun,stylish party dessert!”
READY IN:
2hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 25 g gelatin
  • 500 g raspberries
  • 1 (750 ml) bottle champagne, at room temperature (or cava)

Directions

  1. Put 3 tbsp hot water in a small bowl and sprinkle over the gelatine.
  2. Set aside in a warm place to dissolve - this will take about 10 minutes.
  3. Divide the raspberries between eight glasses.
  4. Open the champagne and add a little to the dissolved gelatine.
  5. Transfer to a jug and add the remaining champagne.
  6. Mix gently so you don’t build up a froth. Pour into glasses on top of the berries then chill for two hours until set.
  7. Enjoy! ;).

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