Sparkling wine jellies with passion fruit
 | serves 6 |
 | prep 20 mins, plus soaking and setting cook 10 mins |
 | 6 × 200ml (7fl oz) champagne glasses, bowls, or moulds |
Ingredients:
8 gelatine leaves
750ml (1 ¼ pint) bottle sparkling wine
juice of 1 lemon
100g (3 ½ oz) caster sugar
2 large or 3 small passion fruit
rose petals, to garnish
Preparation:
1 - Place the gelatine leaves in a small bowl, pour over enough cold water to cover, and leave for 10 minutes to soften.
2 - Meanwhile, pour 110ml (4fl oz) wine into a small pan over low heat. Add the lemon juice and sugar and heat gently, stirring until the sugar is dissolved.
3 - Drain the gelatine, squeezing out any excess water, add it to the pan, and whisk until dissolved. Allow to cool slightly.
4 - Stir in the remaining wine and leave to cool completely.
5 - Scoop out the seeds of the passion fruits and divide between the glasses. Spoon a little jelly into each glass and chill until set.
6 - Divide the remaining jelly between the glasses and return to the fridge for 2 hours, or until set. Garnish with rose petals and serve.
The Cooking Book Copyright © 2008 Dorling Kindersley
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