Champagne Jellies with Raspberries & Ice-Cream Recipe
Australian Gourmet Traveller dessert recipe for Champagne jellies with raspberries and Champagne ice-cream
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Cooking tools:
- Ice cream maker
- Fine-mesh sieve
- Mixing bowl
- Saucepan
- Whisk
- Spoon
- Stove
- Refrigerator
- Freezer
- Glass
Ingredients
- 200 ml Champagne
- 50 ml sugar syrup (see note)
- 1½ leaves gelatine (titanium strength), softened in cold water
- To serve: Raspberries, coarsely crushed
- Champagne ice-cream
- 375 ml pouring cream (1½ cups)
- 125 ml Champagne (½ cup)
- 4 egg yolks
- 110 gm caster sugar (½ cup)
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