A light refreshing dessert.
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Ingredients
- 6 large sprigs of fresh mint
- 75ml of water
- 75g caster sugar
- 75ml of champagne
- Juice of 1 lemon
- 1 x 10g pack of gelatine
- 1 pot of cream (2 dsp per serving)
Serves 4
Method
- Put four mint sprigs, water and one tablespoon of the sugar into a saucepan
- Bring slowly to a simmer and leave to infuse and cool for 30 minutes, then remove the mint (this is your mint syrup)
- Meanwhile, put the remaining sugar in another pan with the champagne and simmer for two minutes. Then add the lemon juice
- Dissolve the gelatine according to the instructions on the pack, then add the champagne mixture
- Line four individual jelly moulds with cling film
- Tip in the raspberries and pour in the gelatine and champagne syrup Leave in the fridge to set for four hours
- To serve, stir the mint syrup into the cream, pour around the sides of the jellies and decorate each with a sprig of fresh mint
