I'm making some decadent and rather girly Champagne Cupcakes for a party and with the excess fizz I decided to try making a fun little boozy jelly. At Christmas I made some sparkling mulled wine jellies for a dinner party, which turned out to be rather potent and very tasty, so I turned to the trusty Delia Smith recipes once more and found this recipe for Champagne Jelly. I'm adapting it slightly and using Prosecco but it works just as well. Next time I'm going to try adding some sparkling water, a la the mulled wine jelly recipe, to give it a bit more fizz!
275ml Prosecco, very well chilled
1 large lemon
85g caster sugar
10g leaf gelatine (6 x 11.5cm by 7cm sheets)
6 x 200ml serving glasses or flutes
What to do:
1. Put the water into a saucepan. Add the zest of the lemon, then the sugar and bring to a simmer.
2. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes to soften.
3. Take the pan off the heat, squeeze the excess water from the gelatine and whisk it into the mixture.
4. Add the juice of the lemon, mix, and strain into a large bowl.
5. Leave to cool then cover with cling film and chill in the fridge until on the point of setting. This should take about 1 - 1.5 hours, but keep checking.
6. Remove from the fridge and whisk the jelly well. Open the Prosecco and pour 275ml into the bowl.
7. Stir gently once or twice and then carefully ladle the jelly into glasses, trying to conserve as many bubbles as possible.
P.s. Delia's recipe includes syllabub cream and frosted grapes. You can find the full recipe here. I made black frosted grapes to accompany the mulled wine jelly when I served it back in December and they were a perfect garnish.