Champagne and grapefruit jellies recipe
A decadent jelly from Lisa Faulkner, flavoured with champagne and grapefruit.
Ingredients
- 6 leaves gelatin
- 500 ml champagne/prosecco/sparkling wine
- 2 tbsp grapefruit juice
- 1 grapefruit, zest
- 4 grapefruit segments
- 100 ml water
- 60 g caster sugar
- 6 leaves gelatin
- 17.6 fl oz champagne/prosecco/sparkling wine
- 2 tbsp grapefruit juice
- 1 grapefruit, zest
- 4 grapefruit segments
- 3.5 fl oz water
- 2.1 oz caster sugar
- 6 leaves gelatin
- 2.1 cups champagne/prosecco/sparkling wine
- 2 tbsp grapefruit juice
- 1 grapefruit, zest
- 4 grapefruit segments
- 0.4 cup water
- 2.1 oz caster sugar
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Soak the gelatin leaves in cold water for about 5 minutes.
- In a pan, heat the water, 100ml of wine, grapefruit juice and zest, and the sugar until hot and the sugar has dissolved. Remove from heat. Squeeze the excess water from the gelatin leaves and add to the pan, stirring until it has dissolved too.
- Pour into a measuring jug and top up to 800ml. Let this cool.
- Take 4 segments and place 1 at the bottom of each glass, then pour the jelly on top and set in the fridge for at least 4 hours.
Recipe provided by Florida Grapefruit
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