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Heart Shaped Strawberry & Champagne Jellies

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Category: Dessert

Description

These strawberry champagne jellies are perfect to serve on Valentines Day. Adding the champagne to the gelatine mixture once it has cooled a bit means it will still sparkle on your tongue as you eat!


Ingredients

Scale
  • 2 Paired Pieces Lemon Zest (pieces peeled off with a vegetable peeler)
  • 70g (2.5 oz) Caster Sugar
  • 70ml (2.5 fl oz) Water
  • 2 1/2 Small Gelatine Sheets (I use Costa)
  • 250ml (9 fl oz) Chilled Champagne
  • 34 Large Strawberries

Instructions

  1. Put the gelatine sheets in a bowl of cold water to soften.
  2. Place the paired pieces of lemon zest, the sugar and the water in a small saucepan, and stir over a medium heat until all of the sugar is dissolved. Remove from the heat.
  3. Once it is cool enough to hold your finger in it, but still quite warm (the syrup needs to be warm to dissolve the gelatine, but if it is too hot it may stop it from setting), remove the paired lemon zest.
  4. Squeeze any excess water from the gelatine sheets, and whisk them into the syrup one by one until they are completely dissolved, with no strands of gelatine left in the pan.
  5. Top, thinly slice and carve the strawberry slices into heart shapes.
  6. Gently stir the champagne into the gelatine syrup mixture, and divide it between two glasses (do this a bit at a time into each, as the bubbles rise and the gelatine sinks, and you need an equal amount in each glass).
  7. Gently stir the liquid in each glass again (to make sure the syrup is well mixed into the champagne) and top with the strawberry hearts.
  8. Refrigerate for at least 6 hours, but preferably overnight.