This makes a lovely celebratory start to your Christmas morning. These jellies will keep for up to 3 days in the fridge. Before making the jelly, the fruit, the serving glasses and the champagne must all be kept as cool as possible to aid keeping all those lovely bubbles, so you get that fizz in your mouth when you eat it.
5 Champagne, Prosecco or Cava:
500ml caster sugar:
2tsp Finely grated rind of 1 satsuma:
1 rind strawberries, raspberries and blueberries:
200g full fat Greek yogurt:
150g To Serve:
Pinch of cinnamon mixed with 1 tsp castor sugar, optional:
pinch champagne glasses to serve:
Place the gelatine leaves in a bowl of cold water for 5 minutes or until soft. Squeeze the leaves and discard the water.
Put 100ml Champagne into a bowl that fits snugly over a pan of boiling water, add the gelatine, satsuma rind and sugar and heat gently until the gelatine has dissolved. Remove from the heat.
Add the remaining Champagne and pour into a jug. Always add the champagne - the cold liquid- to the warm liquid, otherwise the gelatine will set too quickly and you will end up with strands of gelatine. If this does happen you will have to heat all the liquid gently again to dissolve the gelatine. This will probably lose the bubbles.
Share half the fruit into the bottom of each glass. Pour half the jelly into the glasses and refrigerate until set.
Share the remaining fruit between the glasses and carefully pour over the rest of the jelly into the glasses. Refrigerate until set.
To serve, place spoonful of Greek yogurt on top of each glass and if liked sprinkle a little cinnamon sugar to give it a festive spice!
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