Champagne jelly with berries and creme fraiche

Posted by Sarah Duff on 9 May 2010

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.

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