10 leaves gelatine, we used Costa Fine-Leaf Quick Dissolving Gelatine
575ml Champagne or dry sparkling wine
125g (4oz) granulated sugar
sunflower oil, to brush
Directions
Step 1
Wash strawberries and dry well. Slice off and discard green tops; set berries aside. Soak gelatine leaves in a bowl of cold water until soft (no longer than 5min).
Step 2
Meanwhile, pour 200ml (7fl oz) Champagne into a small pan and empty remaining fizz into a large jug. To the pan, add the sugar and 125ml (4fl oz) water. Gently heat, stirring, until sugar dissolves; remove from heat. Lift gelatine out of the bowl; squeeze out excess water. Add gelatine to warm sugar mixture and stir to melt.
Step 3
Pour warm gelatine mixture into the Champagne jug and stir to combine. Lightly brush the inside of a 1 litre (1¾ pint) jelly mould with oil (if using our suggested mould, make sure the smaller aeration lid is secure). Pour in Champagne mixture and set aside to cool for 30min.
Step 4
Position berries in the mould with cut sides facing up. Cover and chill overnight until set.
Step 5
To serve, invert the Küchenprofi mould on to a serving plate and remove the smaller aeration lid to release the vacuum. Lift off mould. If using a traditional mould or bowl, you may need to dip the outside of it into a basin of hot water for a few seconds before inverting on to a plate. Serve with extra strawberries, if you like.
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