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.
Photo: Jennifer Soo
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- 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
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.