i love this pud, jelly is fun to eat and this one has its own surprise. The jelly captures the bubbles from the champagne so you get a fizzy jelly experience making eating jelly twice as fun.
As Rhubarb is in season and the fact i adore rhubarb i am making rhubarb jelly with a pink fizzy champagne so a bit decadent for a lovely grown up pud that is light to finish a meal with.
Ingredients
400g rhubarb
400ml water
140 caster sugar
4 gelatine leaves
170ml of pink champagne or prosecco
- cut the rhubarb up in to 1 inch bits and put in a pan with the sugar and water bring to the boil for 3 -4 mins then turn down to a gentle simmer for 20 mins.
- Transfer the rhubarb and liquid to a jug through a fine sieve and leave to drip through and do not squash the fruit through the sieve else your jellies will get cloudy you should have about 400 ml of liquid
- wash the pan out and transfer the liquid only to the pan and add the gelatin leaves and allow to sit for 5 mins to soften up the add gentle heat to the pan and stir until the gelatin is dissolved and transfer the liquid back to the jug
- measure out the champagne into a separate jug and allow the fizzy to settle
- pour your rhubarb liquid between 4 glasses then gentle very gentle pour the champagne into the rhubarb liquid, the aim is not to disturb the bubbles to much so do not stir at all then place the glasses in the fridge until set
You and your fancy jelly! Why have I never been to your house for tea? Thank you for joining in sweetie! x x x
ReplyDeletei really want to have a go at making homemade jelly
ReplyDeleteyou are being food with your seasonal recipe here and i like the idea of the fizzyness to the jelly too.
(you should link this up to One Ingredient as i think rhubarb is their theme this month) x x