Champagne and mulberry jelly
Place the champagne and sugar syrup in a small pot and bring to a simmer. Add the mulberries and poach very gently for about 1 minute, until they start to change colour. Remove the pan from the heat and let the mulberries cool in the ... [... more]
Australian Womens Weekly |
Champagne Jellies
Place sugar and water in a medium saucepan. Slowly bring to the boil, stirring to make sure the sugar dissolves. Gently soak the gelatine leaves in some cold water. Add to the sugar syrup along with the champagne. Pour into individual serving ... [... more]
Australian Womens Weekly |
Champagne and Lychee Jellies
Cover gelatine leaves with cold water and allow to soften for about 3 minutes. Squeeze softened gelatine gently to remove excess water add to the lychee syrup. Stir until gelatine has dissolved. Gently mix the gelatine through the champagne and ... [... more]
Australian Womens Weekly |
