For the Jelly layer:
Sprinkle the gelatine over the water in a small container; then dissolve over low heat. Stir until all the gelatine has dissolved taking care not to cook the mixture.
Remove from the heat and stir the sugar into the gelatine mixture until it is dissolved.
Stir the sparkling wine or juice into the mixture and pour the jelly into a large glass bowl.
Refrigerate until the jelly is set; at least 6 hours or overnight.
For the white chocolate mousse layer:
Beat the egg yolks and castor sugar until thick and creamy.
Break the chocolate into pieces and melt over simmering water or in the microwave, taking care not to burn the chocolate. Add the chocolate to the egg mixture and mix thoroughly.
Fold the stiffly beaten cream into the chocolate mixture.
Beat the egg whites until stiff and add to the chocolate mixture.
Place the boiling water into a small heat resistant bowl and sprinkle the gelatine over. Stir until all the gelatine has dissolved. Cool down for about 5 minutes and mix through the chocolate mixture.
Spoon the white chocolate mousse on top of the set sparkling wine jelly.
Return to the fridge for 3 to 4 hours.
For the cream layer:
Place the sliced strawberries in a single layer on a large plate and sprinkle with the balsamic vinegar. Dust with the icing sugar. Leave for about 10 minutes.
Whip the cream until soft and fold the strawberries and vanilla into the whipped cream.
Place the sliced swiss
rolls on top of the chocolate mousse layer around the side of the bowl and spoon the strawberry cream in the middle.
For the finishing:
Place the mixed berries and cherries on top of the cream layer and refrigerate for another hour before serving.
Recipe reprinted with permission of Pink Polka Dot
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