|
|
 |
|
 
Champagn Jelly
ingredients
400ml ruby grapefruit juice
100g caster sugar
7 leaves gelatine
300ml champagne
12 lychees
18 raspberries
method
In a saucepan, warm the grapefruit juice and sugar until the sugar has dissolved. Soak the gelatine leaves in cold water for 4 minutes. Drain and squeeze the water from the leaves. Take the grapefruit juice off the heat and add the gelatine leaves. Stir with a wooden spoon until dissolved. Add the champagne and immediately pour into 125ml martini glasses. When set decorate with lychees and raspberries.
|
|
|
|
|
|
