An indulgent festive treat
For the champagne jelly:
8 leaves of bronze gelatine
120g caster sugar
A pinch of desiccated coconut
2 leaves of edible silver
1 punnet of blueberries
For the white chocolate jelly:
1 leaf of bronze gelatine
175ml whole milk
10g caster sugar
75g white chocolate, chopped into small chucks
6–8 individual dariole moulds, or similar dome-shaped moulds
First make the champagne jelly.
Soften the gelatine in a bowl of cold water. Place half the champagne in a saucepan over a medium heat and bring to the boil. Remove from the heat, wring out the gelatine and add it to hot liquid.
Stir until the gelatine has dissolved, then add the sugar. When cool, add the rest of the champagne and put the jelly in the fridge until it has almost set. It should look thick when you shake it a bit.
Add the desiccated coconut and edible silver leaves and stir to distribute the flakes and make it look like a shaken snow globe.
Pour the mix into the moulds, stopping about 1cm from the top. Divide the blueberries between the moulds and stir them in gently, just enough to distribute the fruit so it is suspended in the jelly. If the fruit sinks, the jelly is not close enough to setting point—chill it for a little longer and try again.
Allow the jellies to set in the fridge and prepare the white chocolate jelly mix.
Soften the gelatine in a bowl of cold water. Place the milk and sugar in a saucepan over a medium heat and bring to the boil. Remove from the heat, wring out the gelatine and add it to the hot milk. Stir until the gelatine has dissolved.
Pour the hot milk over the white chocolate and mix until it reaches a smooth consistency.
Cool the chocolate jelly to room temperature and then pour it on to the set champagne jellies, filling the moulds. Refrigerate, preferably overnight.
When the jellies are set, dip the bottom of each one into slightly warm water to loosen the jelly and then turn them out on to your serving plates.
Recipe: Penny Jirayuwatan