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Peach and champagne jelly


  • 8 sheets leaf Gelatine

  • cold Water to cover

  • 1 750ml/1¼ pint bottle Champagne

  • 1 Lemon juice only

  • 100 g caster sugar

  • 2 tablespoons finely sliced fresh basil leaves

  • 400 g peaches chopped

  • 8 sprigs fresh Basil

  • 8 small strawberries


  • 1.

    Place the gelatine sheets into a bowl and cover with cold water.

  • 2.

    Meanwhile, pour 150ml/5fl oz of the champagne into a pan with the lemon juice and sugar and heat gently, stirring frequently to dissolve the sugar.

  • 3.

    Remove the gelatine from the cold water, squeezing out any excess water, then add to the pan and whisk until dissolved. Pass the mixture through a sieve into a bowl and allow to cool slightly.

  • 4.

    Add the remaining champagne and the basil to the mixture and stir. Leave until the jelly is cold and just on the point of setting.

  • 5.

    To serve, divide the chopped peaches equally among eight champagne flutes and carefully pour in the setting jelly. Top each jelly with a sprig of fresh basil and a strawberry.

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