Champagne jelly with berries

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Quarter the melon, remove the seeds with a spoon. Use a ball cutter to remove balls from the flesh. Sort the raspberries. Wash the currants. Strip the fruit from the panicles with a fork.

2. 2

   Pluck mint leaves from the stems. Soak gelatine in plenty of cold water. Heat 100 ml champagne and lemon juice, dissolve sugar and vanillin sugar in it. Squeeze the gelatine, dissolve in the warm sparkling wine and mix with the rest of the sparkling wine.

3. 3

   Place the fruits in a large glass and cover with champagne. Allow to set a little, place mint leaves on top and pour the rest of the sparkling wine on top. Leave in the refrigerator for about 1 hour to get completely firm.

4. 4

   Serve decorated with mint leaves.