The perfect way to wow your guests. Loaded with juicy berries, this is an absolutely stunning and light dessert. You will serve these chilled like you would serve a sorbet, only these MOET champagne jellies are so much better. Almost royal. It’s in the name actually. Moet Rose Imperial is the best bubbly for the job.
When I first met my husband, he used to live in Greece. And every time he came to visit me, he used to bring with him a MOET Rose champagne for us to celebrate our reunion. That’s how I fell in love with …well… both. I just love this bubbly joy of pink colour and sophisticated taste. And this elegant dessert is the perfect ending to any meal and a celebration of life!
- 20 grams gelatin granules
- 100 grams granulated sugar
- 100 grams water
- 400 ml of MOET Rose Imperial Champagne
- About 200 grams of mixed fresh berries like raspberries, blueberries, strawberries
- 2-3 thyme sprigs (optional)
In a small bowl, put 4 tablespoons of cold water. Sprinkle the gelatin over and let it bloom while you prepare the syrup.
In a small saucepan, put the granulated sugar and water. Add a few thyme leaves if using. Bring to a boil and remove from heat.
Whisk in the bloomed gelatin. Stir until gelatin dissolves completely. Set aside to cool slightly.
Pour champagne slowly in syrup. Stir through until mixed. If it foams up, wait for the foam to subside.
Put a selection of berries in four tall glasses (about 4 tablespoons of berries in each glass). Pour champagne jelly mixture through a strainer into glasses. Transfer glasses in fridge to set.
Serve champagne jelly chilled to impressed guests.
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