Name: Champagne jellies with lemon syllabub
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: Dessert
Ingredients: jelly; 900.00 ml water; lemon zest and juice; 175.00 g castor sugar; 30.00 ml Sheridans gelatine powder; 550.00 ml wine medium dry sparkling; 60.00 ml wine medium dry sparkling; 30.00 ml brandy; lemon juice only; 50.00 g castor sugar; 300.00 ml cream; grapes frosted, to garnish

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Ingredients (12)

	jelly
900.00 ml	water
	lemon — zest and juice
175.00 g	castor sugar
30.00 ml	Sheridans gelatine — powder
550.00 ml	wine — medium dry sparkling

SYLLABUB

60.00 ml	wine — medium dry sparkling
30.00 ml	brandy
	lemon — juice only
50.00 g	castor sugar
300.00 ml	cream
	grapes — frosted, to garnish

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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