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The Gallery - Recipes  

Festive Jelly Fizz (serves 4)

     

Ingredients:

   

4 gelatine leaves
4 tablespoons of white sugar
½ pint / 284 ml Cava (Brut), chilled
½ pint / 284 ml lemonade
12 physalis (8 peeled, 4 left unpeeled & reserved for garnish)
12 red seedless grapes



 
  1. Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes. Place the sugar in a small pan with 100 ml of Cava and wam over a gentle heat.
  2. Squeeze the excess water from the softened gelatine and add to the pan, stirring until the gelatine has completely dissolved.
  3. Pour the remaining Cava into a jug and add the mixture from the pan, using a spatula to scrape out every last bit. Stir well and add the lemonade.
  4. Divide the mixture between 4 Champagne coupes, mixing with the peeled physalis and the grapes. Leave to set in the fridge for 2-3 hours. Top each jelly with a physalis and serve.
     
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