Champagne Jelly

A light, summery low-fat dessert featuring pink champagne and fresh raspberries set into a delicate, sparkling jelly.

Dessert Fruit Summer Champagne Low Fat

Estimated Nutrition

Calories

112.1

kcal / serving

672.5 kcal total

Carbs

12.1g

per serving

72.8 g total

Fat

0.1g

per serving

0.5 g total

Protein

1.7g

per serving

10.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

leaf

Gelatine

leaves

Fruits

150

Raspberry

or any fruit you like

Liquids

300

Water

hot

500

Pink Sparkling Wine

or pink champagne

Method

Refrigerate for four to six hours until completely set.

Squeeze excess liquid from softened gelatine and add leaves to the hot syrup.

Whisk gelatine into syrup until dissolved and combine with the remaining wine.

Cool the mixture and refrigerate for one hour.

Dissolve sugar in hot water over low heat and boil for five minutes.

Stir fruit into the jelly once it begins to thicken.

Soften gelatine leaves in a bowl of sparkling wine for five minutes.

Divide mixture into glasses and cover with film.