Cassis and champagne jelly with blackcurrants

Preparation time
overnight

Cooking time
less than 10 mins

Serves
Serves 2-4

By Matt Tebbutt

Ingredients

  • 700ml/1¼ pint champagne or sparkling wine, plus extra to serve
  • 50ml/2fl oz cassis
  • 50g/1¾oz caster sugar
  • 5 gelatine leaves, softened in cold water

For the blackcurrant purée

  • 250g/9oz blackcurrants, stalks removed
  • 1-2 tbsp icing sugar

To serve

  • 1 punnet blackcurrants
  • handful mint leaves
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top