So there comes a time in your life when you realise that no matter how much you want to deny it, you are too old for vodka jelly shots . . . and well, they’re just not quite appropriate to take in to work. Which really sucks because they would liven up Monday meetings no end. BUT thankfully all hope is not lost because while vodka jelly shots are taboo, champagne jelly shots (or sparkling wine – for my more pedantic readers) is elegant, sophisticated and perfectly above board. In fact with the glorious weather we’ve been having, they are my new favourite summer dessert. If you decide that you are too old for shots, even champagne jelly shots, don’t despair – set the jelly in a martini glass or a posh tumbler and you had a wonderfully elegant end to a summer meal.
- 375 ml of pink sparkling wine
- 400 ml of water (use bottled or filter water for a clearer jelly)
- 4-6 leaves of gelatine (4 for a soft set jelly – easier to swallow; 6 for a firmer spoon-able jelly)
- 100 gm golden caster sugar
- mint leaves (optional – I left these out, but chop them finely and add when adding your raspberries for a delicious alternative)
This will make about 18 double shot glasses of jelly or 6-8 larger portions.
Once the jelly mixture is cool pour it into the molds you have set aside and place these in the fridge for about an hour until the jelly is just starting to thicken. Place the mint and raspberries into the jelly and leave to set. If you are doing shots I wouldn’t place more than one raspberry in the glass as it could be a choking hazard, if you’re doing them in large glasses throw in as many as you wish. Place back in the fridge for 6-8 hours until set.