Berry and pink champagne jelly

Author:: jane and Jeremy Strode
Time:: < 30 mins
Difficulty:: Medium
Special options:: Dairy-free, Nut-free, Egg-free

Serve this pretty summer dessert at the end of any meal, be it a dinner party or casual barbecue. I like to eat it straight, without cream or ice-cream, to maintain the cleanness of the dish.

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Ingredients

3 tbsp raspberries
3 tbsp blueberries
3 tbsp strawberries, sliced
500g sugar
750ml sparkling pink wine
3 tbsp powdered gelatine
400ml warm water

Method

Place sugar and half the wine in a saucepan and stir to dissolve. Warm gently. Mix gelatine with warm water and stir to dissolve. Add gelatine to sugar and wine mixture and remove from heat. Add remaining wine and pour into six glasses, filling one-third high. Allow to set in the fridge. Evenly distribute berries on top of set jelly. Fill glasses with remaining liquid and allow to set in the fridge. Serve with cream or ice-cream.

Cuisine:: French
Course:: Dessert

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