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Champagne jelly with raspberries


Ingredients

  • 2 cups champagne
  • 2/3 cup sugar
  • 1 tbsp gelatine powder
  • ½ cup raspberries

Method

  1. Put the champagne and sugar into a saucepan over medium heat and stir until the sugar has dissolved and the champagne is hot. Transfer ¼ cup of the champagne into a small bowl and sprinkle the gelatine powder over it. Stand the bowl in a pot of hot water and stir until the gelatine has dissolved. Add to the remaining champagne mixture and stir well. Pour the mixture into 2 x 1-cup capacity glasses and add the raspberries. Refrigerate for five hours or until set. Serves 2
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