A sparkling finish to a festive supper, this clementine & Champagne jelly is refreshing and elegant. Best served with a spoonful of whipped cream or crème fraîche.
Makes enough for six
What you’ll need
- 7 Gelatine leaves
- 600ml Clementine juice (from about 14 clementines)
- 300ml Chilled Champagne
- 3-4 Clementines, peeled and sliced into thin rounds
What to do
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Soften gelatine sheets in cold water. Gently warm 100ml clementine juice in a pan. Remove from heat, squeeze excess water from the gelatine, and stir into the warm juice until dissolved.
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Add in the remaining juice and Champagne. Pour into mould, cover and chill.
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As the jelly starts to firm, drop in slices of clementine, and leave to set for at least 6 hours, but can be made up to 48 hours in advance.
You could always...
Garnish with a twist of clementine peel before serving.