Home › Recipes › Champagne Jelly

Champagne Jelly

Dissolve one package of Cox's or other fine shred gelatine in 1/2 pint of hot water with 6 ounces of sugar in it. Beat about over the fire to dissolve it quickly. Then strain the dissolved gelatine into a quart of champagne in a large bowl. Set on ice and when it is about to set take out half a cupful and beat it with a wire egg whisk 1 minute. Return the frothed jelly to the bowl, stir round once and let it remain on ice to solidify, either in the bowl to be cut out in blocks, or in glasses. There will be bubbles all through the jelly and a thin froth on top.