Sig's Pink Champagne Jelly Fizz

Name: Sig's Pink Champagne Jelly Fizz
Yield: 8 servings
Cuisine: British
Ingredients: 10 sheets leaf gelatine; 700 grams best strawberries,hulled; 150 grams castor sugar; 600 ml champagne or sparkling wine, I use pink for a deeper colour, although the strawberries will colour the jelly; 10 strawwberries and some heavy (double) cream to decorate

Sigrun @sigrun

German, living in England

love this jelly :-) :ohyeaah

Sigrun @sigrun

German, living in England

love this jelly :-) :ohyeaah

Saved

Ingredients

8 servings

10 sheetsleaf gelatine
700 gramsbest strawberries,hulled
150 gramscastor sugar
600 mlchampagne or sparkling wine, I use pink for a deeper colour, although the strawberries will colour the jelly
10strawwberries and some heavy (double) cream to decorate

Saved

Steps

1

Put gelatine in bowl,cover with cold water,soak for 5-6 minutes
2

Put strawberries and sugar into blender,whizz until smooth.
3

Push through sieve set over pan, discard the seeds.
4

Take gelatine out of water and squeeze dry,add to pan with puree, heat gently until dissolved
5

Empty puree into jug and add champagne or wine
6

Chill for at least four hours or overnight.
7

Decorate with strawberry slices and cream just before serving.
8

I have made this with blueberries too it is just as good though the strawberry recipe came from a paper clipping..