Puck jelly

Method

Puck was a mischievous sprite, who would have hoped for nothing less than to surprise diners, albeit rarely in a welcome way, unlike here, where the bubbles in the Champagne are captured in a crystal-clear jelly that fizzes as you eat it. You could also make this in small glass dishes if your freezer will run to it.

1 Place a 1.2-litre glass bowl in the freezer for several hours or overnight. Cut the gelatine into wide strips, place in a bowl, cover with cold water and leave to soak for 5 minutes, then drain. Bring 100ml of the Champagne to the boil in a small saucepan with the sugar, stirring until it dissolves. Pour this over the gelatine, stirring until it, too, dissolves.

2 Pour the gelatine solution into the chilled bowl, then carefully pour the rest of the bottle of Champagne over, stirring to combine it with the gelatine. Spoon off any foam. Return the bowl to the freezer for 1 hour until the jelly starts to set, then fold in the fruits. Now place the bowl in the fridge, or divide the jelly between frozen individual glasses. Chill for several more hours, until fully set. The jelly will have captured the bubbles and have an almost crumbly texture, quite unlike any other jelly you have eaten.

*Drivers beware - the alcohol is retained in this Champagne jelly.
*Vegetarian alternatives to gelatine are not suitable for this transparent jelly.

Recipe by Annie Bell