Recipe Jane Strode

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Dessert

Australian House & Garden recipe for Pink Champagne and berry jellies

INGREDIENTS

400g caster sugar
750ml pink Champagne or sparkling wine
5 (about 10g) gelatine leaves, gold strength
200g blueberries
200g raspberries
200g strawberries, hulled and sliced

METHOD

1 Place sugar and half of the Champagne in a saucepan and heat over low heat for 5mins or until sugar dissolves. Bring to the boil then remove from heat.

2 Soak gelatine in a bowl of cold water until soft, about 5mins. Squeeze out excess water and dissolve in hot Champagne. Stir in remaining Champagne. Place berries in shot glasses and pour over liquid. Allow to set in fridge overnight.