These Champagne Jellies with Grapes are fancy, delicate & refreshing. Perfect as a dessert to celebrate.
Champagne Jellies with Grapes
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.