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

    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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