Champagne Jelly

Traditionally, the word jelly refers to a type of dessert made from gelatin hence 'jelly'. It is still used today in the production of jelly but the use of agar is far more favoured for its subtle taste and ease of use. However, dessert made with gelatine is still considered the cream of the crop as the use of gelatine will give it a fine texture which stays firm but melts in your mouth giving it a smooth feel all the way down. The jelly recipe here is a simple twist to the simple dessert which makes it more elegant. Coupled with the subtle taste of sparkling juice which leaves a tinge in your mouth, this is one dessert you might want to serve immediately before all the bubbles go flat.

Below is a video showing you how to make Champagne Jelly

Recipe
Some finely cubed fruits (Apples, strawberies etc)
1000 ml Champagne, Sparkling Wine or Non Alcoholic Sparkling Juice
15 gm Gelatine Powder
100 gm Sugar (Not necessary for Sparkling Fruit Juice which is sweetened)

Method
1) Bring 1/4 of  juice to a boil.
2) Add in gelatine powder and sugar and whisk till dissolved.
3) Pour the boiled mixture into the remaining Champagne and stir to mix throughly.
4) Scoop the cubed fruits into a glass and pour the Champagne Jelly mixture into the glass. Allow to  set overnight in chiller before serving.
5) The jelly recipe here can be used to make any flavour of your choice. All you have to do is substitute the juice with your choice.