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| Recipe of the Month - June |
Pink Champagne Strawberry Jelly A stunning but simple recipe that is prepared in advance. Lusciously, light and refreshing the perfect decadent desert to be savoured in the sunshine! Serves 4 500ml Cranberry Juice 37.5 cl Pink Champagne (or Pink Sparkling Wine) 5 Sheets of leaf Gelatine (or 1 Satchet of Powdered Gelatine) 30mls Peach Schnapps 4 large Strawberries Method Bring the cranberry juice to the boil and simmer for 15 minutes until reduced by half. Soak the gelatine sheets in cold water for 5 minutes then squeeze out as much of the water as possible. Whisk the gelatine sheets into the hot cranberry juice and leave to cool. If using powdered gelatine sprinkle this onto the hot cranberry juice and whisk until dissolved. Add the Pink Champagne or Sparkling wine together with the Peach Schnapps. Place the jelly in a bowl in the refrigerator until almost at the point of setting. Slice the strawberries thinly, dip into the jelly and stick to the side of a tall champagne glass. Fill each glass with the remaining jelly and chill until ready to serve.
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