Kir Royale Jelly

1. 1

   Freeze six wine glasses or Champagne flutes for 15 minutes.

2. 2

   Soak the gelatine leaves in a small bowl of cold water for 5 minutes to soften.

3. 3

   Meanwhile pour 150 ml into a pan over a medium heat and add berry liqueur and the sugar, gently cook stirring until the sugar has dissolved (without letting it boil or even get too hot), then remove from the heat.

4. 4

   Squeeze the excess water from the gelatine leaves and add to the mixture in pan, whisking continuously until dissolved. Divide mix amongst chilled glasses, watch the foam does not foam up over the glasses.

5. 5

   Pour remaining wine into a jug and wait for foam to subside, then carefully pour (dividing evenly and watching the foaming up again) into the glasses. Return the glasses to the freezer for 15 minutes to cool, then transfer to the fridge and leave overnight until bubbles have formed and jellies are set.

* Per serving · 4 servings · Values may vary.

No additional tips available.