Pink champagne jelly with raspberries

Name: Pink champagne jelly with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 6 sheets Gelatine; 120 g Sugar; 300 ml rosé champagne; 250 g Raspberries; 100 g Whipped cream; 1 knife tip pink food paste; 1 TEASPOON Raspberry sugar to decorate

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

6 sheets Gelatine
120 g Sugar
300 ml rosé champagne
250 g Raspberries
100 g Whipped cream
1 knife tip pink food paste
1 TEASPOON Raspberry sugar to decorate

Directions

1
Soak gelatine in cold water. Put sugar and 150 ml water in a pot, bring to the boil and boil down like syrup. Remove the pot from the stove. Squeeze the gelatine well and dissolve in the hot syrup. Pour in the champagne and let it cool down.
2
In the meantime, pick the raspberries. Spread half of the raspberries in 6 champagne flutes (approx. 120 ml each). Fill up with half of the champagne jelly and chill for about 1 hour. Pour the rest of the raspberries and jelly into the glasses and chill for another 2 hours.
3
Whip the cream and food colouring with the whisk of the hand mixer. Pour into a piping bag with star-shaped spout and squirt onto the jelly as tuffs. Decorate with raspberry sugar.