An elegant, sparkling end to any meal, this champagne jelly is bejeweled with ruby-red strawberries.


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Serves 6

1¼ cups water

1⁄3 cup sugar

2 cups champagne or

sparkling wine

4 sheets gelatin

12 small strawberries


  1. Pour the water and sugar into a saucepan and place on the stove.
  2. Remove the pan when it reaches the boiling point.
  3. Pour the champagne into a bowl and let the sheets of gelatin soak in it for around 5 minutes.
  4. Remove the gelatine and place into the warm sugar-water.
  5. Mix until the gelatine has dissolved.
  6. Pour the sugar-water into the champagne.
  7. Clean and slice the strawberries.
  8. Arrange them into 6 singleserving dishes.
  9. Divide the champagne mixture into the bowls and cover them with cling film.
  10. Let them set in a cool place for around 6 hours.
  11. Serve as is or with a dollop of whipped cream.

TIP:

Swap in any fruit you want!


Photography by Text, Recipes,+Styling by Sanna Kekalainen | Photography by Reetta Pasanen

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