GMAP-berry-champagne-jelly

Berry Champagne Jelly

Dive into elegance with our Berry Champagne Jelly, a symphony of strawberries, blackberries, and raspberries, all delicately suspended in sparkling champagne jelly. Topped with a cloud of whipped cream, this dessert is not just a feast for the eyes but a celebration of refined flavors and textures.
Each spoonful combines the fizz of champagne, the sweetness of berries, and the smoothness of whipped cream, creating a sophisticated treat perfect for any occasion.

Ingredients for 4 servings:

  • 1 sprig of basil
  • 300 ml Champagne
  • 100 g sugar
  • 2 tbsp lemon juice
  • 150 g strawberries
  • 100 g red and black currants
  • 100 g blackberries
  • 100 g raspberries
  • 6 sheets of gelatin or 1 sachet (9 g) of powdered gelatin (for 500 ml of liquid)
  • 2 tbsp crème fraîche
  • ½ sachet of vanilla sugar

In addition:

  • Basil for garnish

Preparation:

  1. First soak the gelatin in cold water.
  2. Wash and shake the basil dry. Heat Champagne, sugar and lemon juice, then add basil and let steep.
  3. In the meantime, rinse and clean the berries. Remove currants from the panicle, slice strawberries into somewhat smaller pieces. Remove the basil from the liquid.
  4. Squeeze out gelatin and dissolve in the warm Champagne mixture, fold in berries and fill into 4 small moulds (approx. 200 ml liquid each) that have been rinsed with cold water. Refrigerate for approx. 2 hours and let gel.
  5. Unmould jellies. Mix vanilla sugar with the crème fraîche and then distribute on the jelly. Serve with a garnish of basil.