Champagne and Ginger Jelly

Serves: 20

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 8  gelatine leaves - around 25g
• 175 gram(s) golden caster sugar
• Pared zest of 2 unwaxed lemons (use a vegetable peeler to remove zest in long strips)
• 1  75cl bottle champagne or sparkling wine
• 8 tablespoon(s) ginger wine
• 4 piece(s) stem ginger, drained of syrup and cut into slivers

Method

1. Pour 600ml (1 pint) cold water into a bowl. Break up and add the gelatine. Soak for 5min.
2. Put sugar in a pan. Add lemon rind and 400ml (14fl oz) cold water. Heat gently to dissolve sugar, then simmer for 2-3min. Take off the heat and cool a little, then remove the lemon rind.
3. Lift the soaked gelatine out of the water and add it to the pan. Stir until melted.
4. Stir in the champagne and ginger wine. Ladle the jelly into 10 wine glasses and chill until set.
5. Just before serving, decorate with stem ginger.
6. COOK'S TIP Serve the jelly with Ginger Cream. Empty a 284ml carton of double cream into a bowl and whip until soft peaks form. Chop three pieces of stem ginger and fold into the cream with 2tsp of the ginger syrup. Spoon into a serving dish and chill until ready to serve.

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