Champagne jellies with lemon syllabub

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 13
Servings 12
Time 30 min plus setting

Ingredients

  • JELLY
  • 900
    ml
    water
  • zest and juice of two large lemons
  • 175
    g
    castor sugar
  • 30
    ml
    gelatine powder
  • 550
    ml
    medium dry sparkling wine
  • SYLLABUB
  • 60
    ml
    medium dry sparkling wine
  • 30
    ml
    brandy
  • juice of a lemon
  • 50
    g
    castor sugar
  • 300
    ml
    cream
  • frosted grapes to garnish
 

Method

 
JELLY: Mix the water, lemon zest and sugar together. Heat in a saucepan until simmering. Remove the pan from the heat and sprinkle on the gelatine, whisking at the same time. Allow the gelatine to dissolve, stirring occasionally. Add the lemon juice and strain the liquid into a bowl. Cool and cover. chill until the jelly is on the point of setting - about 1 1/2 hours. Carefully add the wine to the jelly, stirring twice. Gently ladle into serving glasses to retain the bubbles. Chill overnight. (This is soft jelly and will only be lightly set.) SYLLABUB: Mix the wine, brandy, lemon juice and sugar together in a bowl. Stir occasionally to dissolve the sugar. Add the cream and beat until it forms soft peaks. Cover and chill until ready to serve. Just before serving scoop the syllabub over the jellies and garnish with grapes. Serves: 6 Cooking time: 1 hour 30 minutes Oven temperature: 200 ºC
 

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