Champagne and raspberry jellies
3 hr 20 min
Raise your glass to toast a successful dinner party with this stunning show-stopping dessert.
9 g, leaves, McKenzie brand
600 ml, sparkling variety
⅓ cup(s), (75g)
99% fat-free vanilla yoghurt, sweetened
- Place gelatine in a small bowl of cold water. Set aside for 5 minutes or until softened. Drain gelatine and squeeze out excess water.
- Meanwhile, place wine and sugar in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil. Remove from heat.
- Add gelatine to wine mixture and stir until dissolved. Pour wine mixture into six ½-cup (125ml) capacity serving glasses. Cool to room temperature. Cover and refrigerate for 3 hours or until set. Serve topped with yoghurt and raspberries.
TIP: We used McKenzie brand gelatine leaves. Gelatine leaves vary in strength, so it is best to check the packet for setting instructions.