Rose and pink champagne jellies
This entry was posted on November 10, 2015.
These rather grown up jellies are just the thing for an early summer dinner party, maybe even in the garden, fingers crossed on the weather.
|50g sugar (these jellies are not very sweet, if you have a sweet tooth you may wish to increase the sugar)
400ml pink champagne (or pink cava)
1 sachet of gelatine (or leaves to set a pint)
2 tbsp rose syrup
- Put the sugar and the water into a pan and heat gently to dissolve the sugar. Bring to the boil for a few moments.
- Take off the heat and sprinkle the gelatine on the top of the sugar syrup. Stir until dissolved.
- Add the rose syrup and mix well, pour in the champagne slowly and mix well. Making sure a glass is poured for the hard working cook ;-)
- Pour into tea glasses, if you have any foam on the top, carefully scope this off. Put the jellies in the fridge to set. Add a rose petal to the top of each to serve.
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