Champagne & elderflower jellies

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• Belkey

  13 January 2009

  Belkey rated and commented on this recipe

  

  Delicious, I made this to use up some leftover champagne (I know, I do realise how ridiculous that sounds!), so had to amend the quantities accordingly. I needed to add more gelatine than stated & re-set it, but that might be because I wasn't sticking to the stated quantities. The end product was great and you could really get the bubbles of the champagne.

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• Gina

  23 February 2009

  Gina commented on this recipe

  Far too winey for my tastes. Could barely taste the elderflower at all.

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• catshevlane

  21 July 2010

  catshevlane rated and commented on this recipe

  

  These could potentially be really nice. I made it using a cheap sparkling wine but I think it worth getting something a bit more decent as it did taste like a cheap wine. I had thought the flavour of the elderflower may help with that but I have to agree with Gina I couldn't taste the elderflower at all! they also took considerably more than four hours to set. I would definitely recommend making them the day before to be sure. I will make these again but as I say with a bit more of a decent wine and I would increase the amount of elderflower!

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Ingredients

• 5 sheets leaf gelatine
• 1 bottle Champagne or sparkling wine
• 75g caster sugar
• 2 tbsp elderflower cordial

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Preparation and cooking times

15 minutes, plus cooling and setting

Ingredients

• 5 sheets leaf gelatine
• 1 bottle Champagne or sparkling wine
• 75g caster sugar
• 2 tbsp elderflower cordial

172 kcalories, protein 4.6g, carbohydrate 17.9g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.06 g

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