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Champagne Jellies with Grapes

William Meppem

Champagne Jellies with Grapes recipe, by MiNDFOOD.

Champagne Jellies with Grapes

Makes 6

6 tsp gelatine

¼ cup caster sugar

750ml sparkling wine or champagne

1 egg white

200g seedless green grapes

½ cup caster sugar (extra)

1 Put gelatine in a small bowl. Add 2 tbsp cold water and whisk with a fork. Combine ½ cup boiling water and sugar in a microwave-safe jug. Add gelatine to sugar mixture, whisking until combined. Put jug in microwave on high (100 per cent) for 20-40 seconds or until gelatine is dissolved. Pour into a large bowl. Cool. When cold, slowly add champagne to gelatine mixture. Skim froth from jelly and transfer jelly to a large jug.

2 Slowly pour jelly into 6 half-cup-capacity chilled dishes. Refrigerate overnight to set.

Whisk egg white and brush onto grapes. Sprinkle grapes with sugar (extra). Put on a large plate lined with baking paper. Stand to dry. Serve jellies topped with sugar-coated grapes.

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