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Ingredients
- leaf gelatine 5 sheets
- champagne or sparkling wine 1 bottle
- caster sugar 75g
- elderflower cordial 2 tbsp
Method
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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.
