- 750ml bottle of Champagne or prosecco
- 7½ large sheets of gelatine
- 150g caster sugar
- 140g blueberries - washed
Pour two-thirds of a bottle of Champagne with the caster sugar into a saucepan and bring to the boil, stirring to dissolve the sugar.
Soak the gelatine in cold water for about five minutes until soft. Drain and squeeze out the excess water.
When the Champagne is hot, remove from the heat and add the gelatine, whisking until dissolved and leave to cool.
Once the jelly is cool, stir in the remainder of the bottle of Champagne and pour over the blueberries in your chosen dish or glasses.
I like to serve this Champagne jelly with an exotic fruit salad in a ginger syrup.
This dish is a good choice for those with a dairy-free diet.