Champagne jelly with vanilla mascarpone and sesame brittle

December 22, 2010 (Last Updated: January 11, 2019)

TO DRINK: Champagne (or sparkling wine), of course!

Print Recipe

Champagne jelly with vanilla mascarpone and sesame brittle

Serves: 6
Cooking Time: 45 mins

Ingredients

  • CHAMPAGNE JELLY
  • 750ml (1 bottle) dry sparkling wine
  • 100g castor sugar
  • 8 gelatine leaves, softened in cold water (or 40g granular gelatine)
  • 150g berries (raspberries, blueberries, cranberries)
  • 125ml (½ cup) berry coulis
  • VANILLA MASCARPONE
  • 120g mascarpone
  • 15ml (1 tbsp) castor sugar
  • seeds of 1 vanilla pod
  • SESAME BRITTLE
  • 100g castor sugar
  • 45ml (3 tbsp) sesame seeds

Instructions

1

For the jelly, heat the sparkling wine and sugar in a saucepan over low heat, stirring until the sugar has dissolved. Add the softened gelatine leaves and stir until dissolved.

2

Divide the jelly between 6 serving glasses and top with the berries. Chill for 15 minutes. Remove from the fridge,top with the berry coulis and return to the fridge until set.

3

For the vanilla mascarpone, mix the mascarpone, sugar and vanilla seeds together until well combined.

4

For the brittle, heat the sugar in a heavy-bottomed pan over moderate heat until melted. Stir in the sesame seeds and pour onto a greased baking tray in a thin layer. Leave to set until hard and break into pieces.

5

Serve the jelly with the mascarpone and sesame brittle.


COOK’S TIP
Be careful when working with hot sugar as sugar burns are extremely painful.

 

 

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December 22, 2010 (Last Updated: January 11, 2019) By
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