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Ingredients
- gelatine 2 sheets (look for Supercook or Costa brands in supermarkets)
- rosé Champagne 500ml
- caster sugar 1 tbsp
- edible disco glitter optional (try splatcooking.co.uk)
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.
Nutritional Information
- Kcals 38
- Carbs 2.4g
- Protein 0.9g
- Salt 0.01g