This jelly couldn’t be easier to make, and it makes for a fabulously sophisticated dessert. Use whatever berries are in season, but it’s best with raspberries, blueberries and pomegranate seeds.
Serves 6
3 cups of champagne or sparkling wine
300 g sugar
7 gelatine leaves
300 g berries
3 tablespoons creme fraiche
In a saucepan, bring the champagne or sparking wine to a boil then set aside. Add the sugar and stir until dissolved. Soak the gelatine leaves in cold water for 5 minutes then add to the warm champagne mixture. Pour into martini glasses, to half full. Allow to set. To serve, garnish with the berries and dollops of creme fraiche.
