Sloe gin and champagne jellies recipe
Prep time: 15 minutes, plus 30 minutes infusing, and a few hours setting | Cooking time: 10 minutes
SERVES
Eight
INGREDIENTS
700ml champagne or other white sparkling wine
100g granulated sugar
3 broad strips orange rind
10 small leaves gelatine
350ml sloe gin
250ml whipping cream (optional)
Icing sugar, to taste (optional)
Blackberries, to serve
METHOD
Make the jelly a day before serving, so it sets overnight. Put the champagne, sugar and orange rind in a pan with 300ml water. Bring gradually to the boil, stirring a little to help the sugar dissolve. Leave the orange to infuse for 30 minutes.
Put the gelatine in a bowl and cover with cold water. Leave to soak for five minutes to soften. Then scoop it out with your hands and gently squeeze out the excess water.
Gently reheat the champagne and water until warm but not hot (the mixture must be warm so that the gelatine can melt, but too much heat will affect its ability to set). Add the gelatine to the champagne. Stir to dissolve. Add the sloe gin and stir again.
Pour the mixture into glasses of roughly 150ml capacity (leaving room at the top for cream, if using). Put them in the fridge to set.
Whip the cream, if using, to soft folds. Sweeten with icing sugar to taste. Spoon on top of each jelly, or serve on the side. Top the jellies with blackberries and serve.
