A light and refreshing end to any meal, these bubbly little champagne jellies will be a hit with everyone. Serve them with a dollop of cream or just as they are.
- 4 gelatine leaves
- 3 tbsp. caster sugar
- 2 tbsp. icing sugar
- 100ml mixed berry juice
- 375ml pink champagne or sparkling wine
- 100ml cold wine
Put the gelatine leaves into a small pan with the cold water. Leave to soak for five minutes, then heat gently until the gelatine is melted.
Stir in the sugar and then leave to cool.
Put 4 glasses into the fridge to chill. Stir the berry juice into the gelatine mixture, then gradually stir in the champagne. Leave to settle for a couple of minutes before skimming off any foam, then pour into the 4 chilled glasses.
Put the glasses back into the fridge overnight or for at least 4 hours. Sprinkle with the icing sugar to serve.