If baking isn’t your thing, then this champagne and raspberry jelly recipe will be right up your street. The perfect way to finish your Valentine’s meal, it can be prepared the night before (saving you time on the night) and as well as tasting delicious, it looks beautiful when served. Serve with a drizzle of coulis and scoop of ice cream of extra indulgent measure.
Serves: 10
What You’ll Need:
- 1 bottle (750ml) champagne
- 500g caster sugar
- 15 small gelatine leaves
- 2 punnets raspberries
- dariole moulds
What To Do:
- Place sugar and a third of the champagne in a pan and heat to dissolve the sugar. Soften gelatine in cold water, then drain and stir into hot liquid. Stir in remaining champagne.
- Pour into moulds, about a third deep and chill till set. Then pour on a little more jelly and arrange a few raspberries on top, chill till set.
- Repeat this process till you have 3 layers of raspberries suspended in jelly. Chill till completely set. Dip the moulds in hot water to release the jelly