Champagne jellies with raspberries and Champagne ice-cream

AT A GLANCE

  • Serves 2 people

You will need to begin this recipe 1 day ahead.

  • 200 ml Champagne
  • 50 ml sugar syrup (see note)
  • 1½ leaves gelatine (titanium strength), softened in cold water
  • To serve: Raspberries, coarsely crushed
  •  
  • Champagne ice-cream
  • 375 ml (1½ cups) pouring cream
  • 125 ml (½ cup) Champagne
  • 4 egg yolks
  • 110 gm (½ cup) caster sugar
01   For ice-cream, combine cream and Champagne in a saucepan and bring just to the boil. Meanwhile, whisk egg yolks and sugar in a heatproof bowl sitting over gently simmering water until thick and pale, then pour over cream mixture, whisking to combine. Return to pan and cook over medium heat, stirring continuously, for 5-6 minutes or until thick enough to coat the back of a spoon. Strain into a bowl placed over ice and cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions, then freeze overnight. Makes about 600ml.
02   Combine Champagne and sugar syrup in a small saucepan and warm over low heat. Squeeze excess water from gelatine, add to pan and stir until dissolved. Divide among 2 glasses and refrigerate for 3-4 hours or until set.
03   To serve, top jellies with raspberries and serve with Champagne ice-cream.

Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate for up to 1 year.

Recipe:

EMMA KNOWLES

Photography:

KIRSTEN STRECKER

Styling:

EMMA KNOWLES AND VANESSA AUSTIN

Drinking Suggestion:

SLIGHTLY SWEETER, DEMI-SEC CHAMPAGNE. , suggested by MAX ALLEN

FEATURED IN

Nov 2007

Nov 2007

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