Champagne Jelly recipe: For 6 glasses
- Champagne 750 ml
- Caster sugar 100 gm
- Gelatine leaf 20 gm (10 gold gelatine leaf)
- Lemon juice 25 ml
Method:
Place sugar and half the wine in a saucepan and stir to dissolve. Warm gently.
Mix gelatine with the warm sparkling wine and stir to dissolve.
Add remaining wine and pour into six glasses, filling 3/4 high.
Allow to set in the fridge. When set place the raspberry coulis on top
Evenly distribute fresh berries, and sugared rose petals if desired.
Raspberry coulis
- Raspberries 300gm
- Raw sugar 75gm
Method:
Mix together until smooth, and heat for around 7 minutes on a low heat to break down the berries.
Once cooled, place the coulis on the set jelly and decorate with fresh strawberries and sugared rose petals.
Enjoy!!
Emma Merkas from $30 Date Night dropped in on the Chefmasterclasses.com kitchen to get this gorgeous recipe from Pierrick for her next Date Night. Visit her site for more great date ideas for you and your partner!
