Jelly is light, summery dessert which is perfect after a heavy meal. It’s a great low fat dessert too. This refreshing dessert is easy to make and you can keep it for about 4-5 days.
Jelly can be made in any size, you can use big moulds, glass or small moulds as per choice. You can use any combination of fruit but try to avoid pineapple, kiwi as the jelly won’t set properly.
If you wanna make a big jelly then line the mould/bowl with clingfilm first which helps in taking jelly out.
You can use powdered sugar for dusting or can add cream cheese at the time of serving as well. Serve jelly chilled.
- You can use any sparking wine or champagne. You can avoid adding water and make jelly in pure champagne or sparkling wine too.
- Also you can avoid champagne and use only water for jelly. Proportion of champagne and water is totally upon your preference.
- If you using “Gelatine crystals” then there is not need to soak gelatin in cold water. You can directly add those in warm water and later add chilled champagne.
- Use chilled fruits and champagne for the jelly. That way bubbles of champagne will remain in jelly and when jelly would be set, they fizz in your mouth when you will take a bite.
This Jelly recipe is loaded with seasonal fruits and perfect for summer. You can use choice of fruits. I am just including the cooking time and prepration time. Chilling and jelly setting time will depend. Normally it takes 6-7 hours or overnight.
- 1 Cup Water
- 1 Cup Sugar
- 2 Cup Champagne or Sparkling white wine
- 1 Cup Fresh Plums (Sliced)
- 1 Cup Fresh Strawberries (Sliced)
- 5-6 Mint Leaves
- 1 Tbsp Gelatin
- 1 Tbsp Lemon Juice
- 2 Tsp Powdered sugar (It's optional for Dusting)
In a mould apply clingwrap (If you wanna make big jelly). It will help jelly to come out easily without breaking.
Slice plums and straberries. Keep these aside.
Pour the little Champagne or sparkling wine into a bowl allow the bubbles to subside. Add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
If you using "Gelatine crystals" then there is not need to soak gelatin in cold water. You can directly add those in warm water and later add chilled champagne.
Put the water and sugar into a small saucepan over a low to medium heat. Stir it so, sugar can dissolved.
Take out the gelatin crystals, squeeze off as much liquid as possible, and add them to the sugar syrup.
Once gelatin disslove, add rest of chilled champagne and fruits in the syrup. Stir properly.
Pour into mould and add mint leaves on the top. If fruits rise to the top, then push them down into the jelly mix. So, it can be sealed.
Let it cool down on room tempreture.
Refrigerate for four to six hours or overnight, or until they have completely set and serve.