Champagne jelly shots
recipe
Champagne jelly shots
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Choose a rose champagne to give this dessert a blush hue
Ingredients
- 2 sheets gelatine (look for Supercook or Costa brands)
- 500ml rose champagne
- 1 tbsp caster sugar
- Edible disco glitter, optional (try www.splatcooking.co.uk)
Serves:
12
Directions
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- Soak the gelatine in cold water for minutes until softened, then squeeze out any excess water. Heat tbsp champagne with the sugar and then stir in the gelatine until it has dissolved. Add this to the rest of the champagne and stir. Pour into a bowl and chill until set. Rough up with a fork, spoon into shot glasses and sprinkle with disco glitter.
Source: BBC Good Homes magazine
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