New Year’s Tea Part I: Champagne Jelly with Fresh Raspberries

I’m not really sure whether Champagne Jelly is a dessert or a drink, but it is the perfect thing to serve at New Year’s Day Tea: a bit of a light dessert, a bit of hair of the dog. It’s also incredibly easy and beautiful, which makes it especially good for any type of party. Use rosé champagne/prosecco for color: you will not regret it.

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The number one tip about this jelly is that you MUST leave it overnight to get it to firm up properly. It was liquid for so much longer than I thought it would be, but in the end it was the perfect amount of of wiggle. Yes, any kind of jelly is a bit of a fifties throwback, but this one is worth it! It’s perfect to balance out slightly heavier cake and scones. Plus it’s an ideal way to use up a bit of extra champagne that you might have even if it’s gone flat.

You can use any sort of berry or fresh fruit that you would like, but I think raspberries look particularly pretty! I don’t think that this dessert is necessarily helped by using expensive champagne, so use whatever is the cheapest dry sparkling wine available to you.

Champagne Jelly with Fresh Raspberries

20 fl. oz. water
3 oz. granulated sugar
32 fl oz. pink sparkling wine or pink champagne
2 packets (1/2 oz.) of gelatin powder
12 oz. raspberries
  1. Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
  2. Pour the sparkling wine into a large heatproof bowl and sprinkle the gelatin on top. Let stand for 5 minutes.
  3. Pour the sugar syrup into the bowl with the sparkling wine and whisk to combine.
  4. Allow to cool to room temperature, then refrigerate the jelly for about one hour.
  5. As soon as it starts to thicken, stir in the raspberries or other fruit and transfer to glass jug or bowl. Alternatively, transfer to individual glasses for a different kind of presentation.
  6. Leave overnight to fully gel.

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