Champagne jelly with raspberries

Have you ever been inspired by beautiful crockery to create a dish? Well, this is one of them. Champagne jelly with raspberries looks classy and sophisticated. You can say I was looking for the visual appeal as well as taste. Something exquisite and a little deceptive at the same time.

I planned to make this a day before we were expecting guests for brunch. When you set the table and place the tall dessert glasses with this champagne jelly, it created quite a sight. I bought these beautiful set of flutes a couple of weeks ago from Think Kitchen store and wanted to serve dessert instead of drinks. The only issue is you will need long slender spoons to dig in, which weren’t in plenty. (the lack of it is evident in the photographs)

This dessert is so easy to make, all it needs is was a little care while assembling and you have to know the right time to push the raspberries so that the jelly holds them in place. It is a light dessert, and champagne just adds the right amount of kick. The tart raspberries help cut down the sweetness. You could use any other berries or fruits you like.
Serve the champagne jelly chilled.
I hope you enjoy making it as much as I did. And don’t forget the long slender spoons.

Recipe of Champagne jelly with raspberries

Preparation time: 25 mins
Serves 3-4
Chilling time: 1 1/2 to 3 hours

Ingredients

Champagne 550 ml
Water 100 ml
Gelatine 25 gms
Sugar 180 gms
Raspberries 10 – 15

Method

1. Spread the gelatine powder over normal room temperature water and use a fork to dissolve the crystals.
2. In another pan pour the champagne and add the sugar. Use a whisk to dissolve the sugar.
3. Heat the champagne if needed. Once the sugar is completely dissolved add gelatine mixture. Pour this into serving glasses and reserve half a cup of the liquid champagne jelly.
4. Add a few raspberries, they will stay afloat. Whisk the reserved liquid jelly so that it becomes frothy. Slowly add the froth on top of the jelly.
5. Let it sit in the refrigerator for at least 15 minutes before trying to push the raspberries deeper for the hanging effect. The jelly needs to be two and a half to three hours in the fridge to set completely.
6. Note: reserve some froth in case you leave holes while pushing the raspberries down. You can cover it up with the froth.