sharing recipes from one generation to the next
I love a glass (or two) of bubbles and as a firm believer in the adage that life is too short to drink bad wine, my first preference is top shelf. As is the way of life though my budget severely limits my consumption of vintage French Champagne. All is not lost because we make some ripper drops here in Australia too, the best, in my opinion, coming out of Tasmania.
In the interest of minimizing our waste from Christmas celebrations, I turned the dregs from a bottle of reasonably priced Champagne into a delicious dessert. It was super simple and very sophisticated. Kids might not like the flavour, but as the champagne has been boiled it’s alcohol free. It doesn’t matter if the wine is warm, or has lost it’s bubbles, it doesn’t matter if it’s not top shelf quality, it will still make a delicious jelly.
You can see that with the simple addition of a single spoonful of raspberry compote this jelly is a very grown up dessert.
To serve four
1/2 cup castor sugar
2 leaves titanium strength gelatine
1 cup frozen raspberries, thawed
2 tablespoons castor sugar
Soak the gelatine leaves in cold water to soften.
Put the champagne and sugar into a small pot over a low heat and stir until the sugar has dissolved.
Raise the heat and bring the champagne to the boil.
Remove the pot from the heat immediately.
Add the softened gelatine sheets one at a time swirling the champagne to melt and incorporate the gelatine.
Divide the champagne jelly into four serving glasses.
Allow to cool uncovered before refrigerating until set.
Warm the raspberries and sugar over a low heat until the sugar has dissolved. Avoid stirring the raspberries to keep them intact. Chill until ready to serve.
To serve, top each jelly with a generous spoonful of raspberry compote.