Raspberry And Pink Champagne Jelly Recipe

Publish Date
Tuesday, 10 February 2015, 2:36PM

The ideal way to finish off a heavier Valentine's dinner is with our celebratory Raspberry And Pink Champagne Jelly recipe, that looks both romantic and beautiful, but is lighter on calories. Make sure you don't use your best pink Champers - any pink sparkling wine will be just as good!

Makes: 4 large
Prep time: 10 mins
Cooking time: 5 mins

4 sheets gelatine
350ml pink Champagne
2tsp caster sugar
12 raspberries


  1. Place the gelatine sheets in a bowl of cold water for 5 minutes or until soft. Squeeze the sheets and discard the water.

  2. Put 100ml pink Champagne into a bowl that fits snugly over a pan of boiling water, add the gelatine and sugar and heat gently until the gelatine has dissolved. Remove from the heat, add the remaining Champagne and pour into a jug.

  3. Place 3 raspberries in the bottom of each martini glass. Pour over a little jelly (just enough to cover the raspberries) and refrigerate until set. Very carefully and slowly, pour over the rest of the jelly into the glasses until each glass is almost full. Refrigerate until set.

  4. These jellies will keep for up to 2 days in the fridge.

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