I first saw a recipe for this dessert about 15 years ago, and it has been on my bucket list ever since. What better excuse to whip up such a decadent dessert as throwing you all a party!
Whether you make this with a bottle of Bolly, or a supermarket brand of sparkling white wine is irrelevant. It’ll taste delicious and look outstanding whatever you use.
The ideal would be a medium – medium sweet bottle, but as champagne itself is pretty dry, you can always add a little sugar to make it more dessert like. Just taste as you go to get the desired sweetness. Also, make the sure the bottle is well chilled, as this will help preserve those teeny little bubbles once it’s set.
Lastly, I used powdered gelatine. The box states that 1 sachet makes 1 pint of jelly, so the recipe below is based on those quantities. If you’re using leaf or other gelatine (can you even get other types of gelatine?) just adjust the numbers accordingly.
- 1 punnet of raspberries rinsed in cold water
- 1 chilled bottle of bubbly white stuff
- 1 sachet of powdered gelatine
- Divide the raspberries between the glasses, flutes or moulds that you want to use.
- Carefully open the bottle of bubbly and measure ¼ pint into a small jug. Tip it into a saucepan and heat until starting to boil. This is the point at which to add any sugar that you think it may need too.
- Pour back into the jug, tip in the gelatine and whisk well until the gelatine has all dissolved.
- Slowly pour in the chilled champers, making it up to 1 pint. Stir very gently - you want to mix the gelatine mixture in well, but you don't want to fizz up and lose all those lovely little bubbles.
- Pour the mixture down the side of the glass (as if you were pulling a pint in the pub) until all the glasses are level. Pop on a flat shelf in the fridge and leave to set mine took about 2-3 hours I think)
- Of course, there is generally more than 1 pint of bubbly in a bottle, so make sure you have done all the chores that involve driving a car before 'clearing up' the remnants :)