How to Make Champagne Jellies — The Victorian Way

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Happy New Year! The festive season is coming to an end at Audley End House and we find Mrs Crocombe busy preparing a light after-dinner palate cleanser. An ideal way to celebrate, this sparkling wine jelly is very easy to make and will keep its bubbles even after setting if properly chilled in advance. Keep in mind, it's just as alcoholic as a glass of Champagne!

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INGREDIENTS
• Bottle of Champagne (or another sparkling wine)
• 5 oz (140g) sugar
• 8 sheets gelatine
• Diced fruit (optional)

METHOD
1. Chill the Champagne as cool as possible before beginning. This will help to keep the bubbles in. You could put it in the freezer for 30–40 minutes, but be sure not to forget it's in there as it will explode!
2. Soak the gelatine sheets in cold water.
3. Put a little Champagne in a pan and heat with the sugar and gelatine sheets, stirring until dissolved.
4. Strain the mixture and leave to cool at room temperature.
5. Once cooled, gently add the remainder of the Champagne.
6. Pour into moulds and allow to set in the fridge for a few hours.
7. Turn out of the moulds and serve.

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CHAPTERS
00:00 Introduction
00:34 For this recipe, you will need...
00:53 Dissolving the sugar
02:53 Completing the mixture
03:38 Moulding and setting
05:03 Turning out
07:01 Final presentation