Champagne & elderflower jellies Recipe

Champagne & elderflower jellies


  • 5 sheets leaf gelatine
  • 1 bottle Champagne or sparkling wine
  • 75g caster sugar
  • 2 tbsp elderflower cordial


  1. Soak the gelatine in cold water until softened. Put 100ml water and 1/4 of the Champagne in a pan with the caster sugar. Heat gently until the sugar has dissolved then squeeze the excess water from the gelatine sheets and stir into the liquid. Strain into a bowl, leave until cooled.
  2. Add the rest of the Champagne and the cordial. Divide the jelly between 6 Champagne glasses. Chill for about 4 hours (or overnight) to set.
Difficulty: Easy
Main Ing.:
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