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Champagne Jellies
For adults only! These are really quite refreshing to end a meal.
Ingredients
4 leaves gelatine
3 tbsp Canderel granules
100ml pomegranate juice (sugar free)
½ bottle pink champagne, sparkling white wine, Cava or prosecco
Extra Canderel granules
Cook with
Canderel Red
Serves
4
Time
preparation: 15 minutes plus chilling
cooking: 0
Per serving
97 kcals
Difficulty level
Step by step
Put the gelatine leaves into a pan, add 100ml cold water and leave to soak for 5 minutes.
Heat gently and stir until melted. Remove from the heat, stir in the Canderel pour into a large jug, and leave to cool. Put 4 glasses in the fridge to chill.
Remove from the heat, stir in the Canderel pour into a large jug, and leave to cool. Put 4 glasses in the fridge to chill.
Stir the pomegranate juice into the gelatine liquid then carefully pour in the champagne and stir gently. Allow to settle then skim off the foam.
Pour into chilled glasses then place them in the fridge to set for several hours or overnight to set.
Tip: use 2 x 200ml (mini bottles) if a half bottle is unavailable.
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