Ingredients
-
- 8 sheets leaf
gelatine - cold water, to cover
- 1 x 750ml/1¼ pint bottle
champagne - 1
lemon, juice only - 100g/3½oz
caster sugar - 2 tbsp finely sliced fresh
basil leaves - 400g/14oz peaches, chopped
- 8 sheets leaf
- To serve
-
- 8 sprigs fresh
basil - 8 small strawberries
- 8 sprigs fresh
Preparation method
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Place the gelatine sheets into a bowl and cover with cold water.
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Meanwhile, pour 150ml/5fl oz of the champagne into a pan with the lemon juice and sugar and heat gently, stirring frequently to dissolve the sugar.
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Remove the gelatine from the cold water, squeezing out any excess water, then add to the pan and whisk until dissolved. Pass the mixture through a sieve into a bowl and allow to cool slightly.
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Add the remaining champagne and the basil to the mixture and stir. Leave until the jelly is cold and just on the point of setting.
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To serve, divide the chopped peaches equally among eight champagne flutes and carefully pour in the setting jelly. Top each jelly with a sprig of fresh basil and a strawberry.