Champagne and elderflower jellies

  • serves 6
  • A little effort

Perfect for parties, champagne and elderflower jellies are grown-up desserts with a playful twist and floral notes. You can add an elegant spoon to each of the glasses so that it sets in the jelly for a stylish finish.



  • leaf gelatine 5 sheets
  • champagne or sparkling wine 1 bottle
  • caster sugar 75g
  • elderflower cordial 2 tbsp


  • Step 1

    Soak the gelatine in cold water until softened. Put 100ml water and ¼ of the champagne in a pan with the caster sugar. Heat gently until the sugar has dissolved then squeeze the excess water from the gelatine sheets and stir it into the liquid. Strain into a bowl, leave until cooled then add the rest of the champagne and the cordial. Divide the jelly between 6 champagne glasses. Chill for about 4 hours (or overnight) to set.