Pink Champagne Jelly

IMG_7405The 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.

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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!

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Ingredients:

  • 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)

Method:

IMG_7324In a small bowl, put 4 tablespoons of cold water. Sprinkle the gelatin over and let it bloom while you prepare the syrup.

IMG_7325In a small saucepan, put the granulated sugar and water. Add a few thyme leaves if using. Bring to a boil and remove from heat.

IMG_7327Whisk in the bloomed gelatin. Stir until gelatin dissolves completely. Set aside to cool slightly.

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Pour champagne slowly in syrup. Stir through until mixed. If it foams up, wait for the foam to subside.

IMG_7350Put 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.

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Serve champagne jelly chilled to impressed guests.

 

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