TO DRINK: Champagne (or sparkling wine), of course!
Champagne jelly with vanilla mascarpone and sesame brittle
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
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.
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.
For the vanilla mascarpone, mix the mascarpone, sugar and vanilla seeds together until well combined.
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.
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.
