Champagne jellies with mixed berries and frozen vanilla yoghurt
“Make the most of berries' fleeting seasonality by macerating them in a little sugar and alcohol or simply eating them fresh.”
- 110g caster sugar
- 41/2 leaves gelatine (titanium strength)
- 800ml champagne or sparkling wine
- 125g punnet raspberries
- 125g punnet blueberries
- 120g punnet blackberries
- 600g vanilla yoghurt, frozen
- Icing sugar, for dusting
- Apricot bread or almond bread wafers, to serve
Quality, slightly sweeter, demi-sec champagne is the most suitable for this recipe. Apricot and almond bread wafers are available at large supermarkets and delis.
Method
Combine sugar with half a cup of water in a small saucepan and stir
over low heat until sugar dissolves. Bring to the boil, remove from
heat and cool.
Soften gelatine leaves in cold water.
Combine wine with the sugar syrup and warm over low heat. Squeeze
excess water from gelatine leaves, add to wine mixture and stir until
dissolved. Remove from heat, divide evenly among 6 glasses (280-300ml)
and refrigerate, covered, until set. Combine berries in a bowl and stir
gently.
To serve, top jellies with berries and dust with icing sugar. Serve
scoops of frozen yoghurt in small bowls on the side, accompanied by
apricot bread.
Serves 6
