Champagne jelly shots
- Preparation and cooking time
- Total time
- + setting time
- Easy
- makes 12
Skip to ingredients
- 2 sheets (look for Supercook or Costa brands in supermarkets) gelatine
- 500ml rosé Champagne
- 1 tbsp caster sugar
- optional (try splatcooking.co.uk) edible disco glitter
Nutrition: per serving
- kcal38
- fat0g
- saturates0g
- carbs2.4g
- sugars0g
- fibre0g
- protein0.9g
- salt0.01g
Method
step 1
Soak the gelatine in cold water for 5 minutes until softened then squeeze out. Heat 2 tbsp champagne with the sugar and then stir in the gelatine until dissolved. Add this to the rest of the champagne and stir. Pour into a bowl and chill until set. Rough up with a fork and then spoon into shot glasses, sprinkle with disco glitter.
