Champagne jellies with mixed berries and frozen vanilla yoghurt
Quality, slightly sweeter, demi-sec champagne is the most suitable for this recipe. Apricot and almond bread wafers are available at large supermarkets and delis.
Ingredients
110g caster sugar
41/2 leaves gelatine (titanium strength)
800ml champagne or sparkling wine
125g punnet raspberries
125g punnet blueberries
120g punnet blackberries
600g vanilla yoghurt, frozen
Icing sugar, for dusting
Apricot bread or almond bread wafers, to serve
Method
Combine sugar with half a cup of water in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil, remove from heat and cool.
Soften gelatine leaves in cold water.
Combine wine with the sugar syrup and warm over low heat. Squeeze excess water from gelatine leaves, add to wine mixture and stir until dissolved. Remove from heat, divide evenly among 6 glasses (280-300ml) and refrigerate, covered, until set. Combine berries in a bowl and stir gently.
To serve, top jellies with berries and dust with icing sugar. Serve scoops of frozen yoghurt in small bowls on the side, accompanied by apricot bread.
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