less than 10 mins
By Matt Tebbutt
- 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
- 1 punnet blackcurrants
- handful mint leaves
Heat the champagne, half the cassis and sugar in a pan. Once warm, add the gelatine and stir to dissolve.
Pour into a jelly mould and refrigerate overnight.
To make the blackcurrant purée, blend the blackcurrants and icing sugar in a food processor. Pass through a sieve into a bowl and stir in the remaining cassis.
To serve, carefully overturn the jelly onto a plate and spoon over the blackcurrant purée and blackcurrants. Pour over some champagne and decorate with mint leaves.