Champagne Jellies with Syllabub Cream and Frosted Grapes
Sparkling, cool jellies with a special touch of class. No it doesn't have to be champagne; in fact, a sparkling Saumur works very well. It's nice served in champagne glasses, or wine glasses placed on a small tray in the fridge to stop them toppling over.
|For the jellies:|
|275m champagne or medium-dry sparkling white wine, very well chilled|
|1 large lemons|
|85g caster sugar|
|10g leaf gelatine|
|For the syllabub:|
|1 tablespoon of the champagne or sparkling wine as above|
|½ tablespoon brandy|
|1 tablespoon lemon juice|
|10g caster sugar|
|75ml double cream|
|For the frosted grape decoration:|
|110-150 g seedless grapes|
|1 egg white|
|Need help with conversions?|
|You will also need silicone paper (baking parchment)|
This recipe is taken from Delia's Happy Christmas
To make the jelly, pour 450ml water into a saucepan. Next pare the zest of the lemon using a peeler. Add this to the pan, together with the sugar, and bring up to simmering point. Meanwhile, soak the gelatine leaves in cold water for 5 minutes to soften. Then take the pan off the heat.
Squeeze the excess water from the gelatine and whisk in to the mixture. Next add the juice of the lemon and strain the contents of the pan into a large bowl.
Leave to cool, cover and chill in the fridge until the jelly is just on the point of setting - this should take 1- 1½ hours, but keep an eye on it. Then give it a good whisk.
After that uncork the champagne, measure out 275ml and pour it into the jelly. Stir once or twice to blend everything, then ladle gently into the serving glasses (being gentle means trying to conserve as many bubbles as you can).
Chill the jellies, covered in clingfilm, for 4 hours, by which time they should have a deliciously soft set, not rubbery but firm enough to support the syllabub.
Make the syllabub by combining the champagne, brandy, lemon juice and sugar in a bowl. Leave this on one side, stirring occasionally, until the sugar has dissolved.
Then pour in the cream and whisk until it stands in soft peaks; cover and chill until you are ready to serve.
Just before serving, top each jelly with blobs of the syllabub cream and decorate with frosted grapes.
To make the frosted grapes: For the best effect try to separate the grapes into clusters of two or three depending on their size, leaving them still attached to the stalk.
Then wash and dry them thoroughly and dip them first into the egg white and then into the sugar, making sure each one gets an even coating of sugar.
Spread them out on baking parchment to dry for a couple of hours before using to decorate.
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Jellies are always a good bet in the summer months, when all you really want is something light and refreshing. The joy of these is that they can also be made in advance, so are ideal when entertaining.
This is a tried and trusted recipe and one of my personal favourites. The Champagne cream is best made at the last minute, with Champagne from a freshly opened bottle – it's a great experience actually eating it with all the bubbles in it
All that's involved here is a quick-dissolving packet jelly and a generous amount of port and claret. For this reason it is strictly an adult jelly, so I'm afraid drivers will have to have something else.
Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.
I always like to serve a jelly at Christmas time because when there is a lot of rich food around it is so nice to have something cool, light and refreshing at the end of a meal.
So easy to make and with almost no fat at all these jellies are a real winner, especially after Christmas when you need a respite from rich food!
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