7 small sheets gelatine (around 12g) 450ml (¾ pint) pink champagne or sparkling wine
142ml carton double cream, lightly whipped
Chopped roasted hazelnuts to decorate
Directions
Step 1
Put the sugar and lemon rind into a pan with 450ml (¾ pint) water. Heat gently until the sugar dissolves, then boil rapidly for 3min to make a syrup. Set aside.
Step 2
Put the gelatine into a large bowl of cold water and soak for 5min. Lift the gelatine out of the water, squeeze gently and add to the sugar syrup. Stir to dissolve. Add the champagne. Remove the lemon rind and divide the jelly mixture among six 250ml (9fl oz) wine glasses. Chill overnight.
Step 3
Top each jelly with a blob of whipped cream and a sprinkling of chopped nuts.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
