I wanted to treat some guests to something a bit fancy and a bit special, yet could be made well in advance. I hit on a “strawberries and champagne” theme and sidetracked over to jelly. So I had strawberry jelly made with champagne with strawberries suspended in it. I’d intended to make a champagne foam to top it off too, but I just couldn’t be arsed! I recommend making half the mixture, setting the first lot with fruit in, then pouring the remainder on top to allow the fruit to dangle in jelly-space.
Champagne and strawberry jelly:
135g strawberry jelly, diced
100ml boiling water
300ml champagne
Strawberries, 5 or 6 per serving
Mint leaves to garnish
- Melt the jelly cubes with boiling water in a jug. Top up with champagne.
- Pour half of the mixture into serving glasses and put the fruit in. Put in the fridge to set (about two hours).
- Top up with the remaining jelly mix and allow that to set. Garnish with mint leaves.
