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LIFESTYLE: Jelly For Grown-ups by Bebe Bradley of www.passerine.co.uk


Simple to prepare but


sophisticated enough for a dinner party dessert, these perfumed jellies are luxurious versions of the old favourite, topped with soft clouds of syllabub and garnet- coloured pomegranate gems. Serve in champagne glasses, vintage tea cups, jelly moulds.... whatever takes your fancy.


Champagne Jelly with Syllabub Serves approximately 4


Ingredients: For the jelly: • 400 ml water • 1 large lemon • 60g caster sugar • 5 leaves of Fine Leaf Gelatine, Platinum grade or vegan alternative (refer to maker’s instructions)


• 250ml champagne (or medium-dry 40 | ukhandmade | Autumn 2012


sparkling white wine or cava), very well chilled


For the syllabub: • 1 tablespoon champagne (or medium-dry sparkling white wine or cava)


• Freshly squeezed juice from half of a lemon


• Caster sugar, to taste • 75ml double cream


Method: 1. Soak the gelatine in a dish of cold water for 5 minutes, making sure to give them the occasional stir so that the leaves do not stick together.


2. While the gelatine softens, pour the water into a pan and gently heat. Using a potato peeler, pare the lemon zest into long strips and add to the pan along with the sugar.


Bring to a gentle simmer. Squeeze out the excess water from the gelatine leaves and add to the pan, stirring gently to dissolve.


3. Remove from the heat, add the squeezed juice of the whole lemon and strain the contents of the pan into a large measuring jug.


4. Leave to cool, then cover and chill until the jelly is just about to set. You will have to check the jelly regularly but it should take about an hour.


5. When the jelly has reached a soft set, whisk it quickly and measure out 250ml of your chosen fizz. Add it to the jelly, gently stirring to combine (you want


to retain some of the


bubbles in the fizz) and then carefully pour into the serving glasses or cups.


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