Recipe uploaded by

1 rating

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Soak the gelatine in cold water for 5 minutes until softened then squeeze out. Heat 2 tbsp Champagne with the sugar and then stir in the gelatine until dissolved. Add this to the rest of the Champagne and stir.
2. Pour into a bowl and chill until set. Rough up with a fork and then spoon into shot glasses, sprinkle with disco glitter.

Per serving

38 kcalories, protein 0.9g, carbohydrate 2.4g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.01 g

Latest comments and suggestions

• Victoria

  01 January 2008

  Victoria commented on this recipe

  I made this as per the recipe and 2 days later the jelly has still not set the mixture is very runny. I used best champagne and super cook gelatine What's gone wrong lease?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  11 March 2008

  Victoria commented on this recipe

  I made it exactly to the recipe, it was for New Years Eve

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jameela

  02 April 2009

  jameela commented on this recipe

  With recipes for gelatine please could you put the amounts of pwdered as well as sheet I live in Bahrain and we can not get sheet gelatine

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• becca

  23 July 2009

  becca rated and commented on this recipe

  

  I made these for new years eve and they went down brillantly

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5007/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 sheets gelatine (look for Supercook or Costa brands in supermarkets)
• 500ml rosé Champagne
• 1 tbsp caster sugar
• edible sparkle optional (try disco glitter from splatcooking.co.uk)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 15 minutes plus setting time

Ingredients

• 2 sheets gelatine (look for Supercook or Costa brands in supermarkets)
• 500ml rosé Champagne
• 1 tbsp caster sugar
• edible sparkle optional (try disco glitter from splatcooking.co.uk)

Per serving

38 kcalories, protein 0.9g, carbohydrate 2.4g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.01 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk