Name: Champagne Jelly Recipe
Total time: 180 min
Yield: 10
Cuisine: British

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This luxurious jelly infuses champagne with zesty citrus flavours to create a playful summer dessert. 

How to make Champagne Jelly Recipe

Martin Wishart

Crawler

British

<p>This luxurious jelly infuses champagne with zesty citrus flavours to create a playful summer dessert. </p>

Champagne

Gelatine leaves

Oranges

Caster sugar

Lemon

Pink grapefruit

Mint leaves

Passion fruits

Orange

Soften the gelatine leaves in iced water for 5 minutes. Meanwhile, juice 1 orange.

step 1

Pour the champagne into a saucepan with the sugar, the juice of the lemon and the orange juice and bring it to the boil, stirring until the sugar has dissolved.

step 2

Remove the pan from the heat and stir in the softened gelatine to dissolve it, then set the jelly aside to cool to room temperature.

step 3

Pour 1cm of the jelly into the terrine mould lined with cling film and place in the fridge to set.

step 4

Peel the oranges and grapefruits and break into segments.

step 5

Once set, take the terrine out of the fridge and place a layer of fruit segments on top of the jelly, then cover the segments with more of the jelly and return to the fridge to set once again.

step 6

Repeat the process until the terrine is full-you should finish with a layer of the jelly-and place the terrine in the fridge to set completely.

step 7

Lift the terrine out of the mould and unwrap it from the cling film. Using a hot knife, cut the terrine into 1 1/2cm-2cm slices. Place the slices flat on the plates to serve.

step 8

Scoop the seeds out of the passion fruit. Garnish the terrine with a little chopped mint and the passion fruit seeds.

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Champagne Jelly Recipe

About Champagne Jelly Recipe:

Ingredients for Champagne Jelly Recipe

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