Ingredients:

  • 750 ml Dry Champagne or Brut Sparkling Wine, chilled
  • 100g superfine sugar
  • 20g unflavored powdered gelatin
  • 15 ml freshly squeezed lemon juice
  • 250g fresh raspberries
  • 150g fresh blueberries
  • 150g fresh strawberries, hulled and halved
  • 6 fresh mint leaves

Instructions:

  1. Bloom the gelatin: Pour 150 ml of the chilled champagne into a small bowl and sprinkle the gelatin evenly over the surface. Let stand for 5 minutes until softened.
  2. Combine the sugar and lemon juice in a small saucepan over low heat until sugar dissolves.
  3. Slowly pour the remaining 600 ml of chilled champagne into the gelatin base.
  4. Place the mixture in the refrigerator for approximately 45-60 minutes, or until it reaches the consistency of heavy cream.
  5. Gently fold the raspberries, blueberries, and halved strawberries into the thickened jelly. Transfer the mixture into a 9x5 inch loaf pan.
  6. Refrigerate for at least 6 hours, or overnight, until completely firm before slicing and serving with fresh mint.