Gold leaf sparkling jellies with iced frozen red grapes and creme Chantilly
Acclaimed chef, author and TV presenter Sophie Michell (C4’s How to Cook Yourself Thin) has been experimenting with the new Blue Nun wines to create five fresh and mouth-watering recipes for you to try at home.
Sophie says:
"The Gold Flecks were such a talking point for my girlfriends and I. I just adore the way the bubbles rise the gold flakes to the surface, very Glam!"
- Makes 6
- Prep time 20 minutes, plus 3 hours for setting (or overnight)
Ingredients:
600ml Blue Nun Sparkling Gold white wine
50 ml Elderflower cordial
1 tbsp sugar
6 sheets gelatine
200g green seedless grapes
200ml double cream
2 tsp icing sugar
Instructions:
Firstly take the grapes and cut into little branches with 3 grapes per set, then place on a tray and pop in the freezer.
Soak the gelatine sheets in a small bowl of cold water for about 5 minutes until softened. Meanwhile, put 100ml of the Blue Nun Sparkling Gold and the sugar into a small saucepan and bring to the boil. Squeeze the gelatine sheets to remove any excess water and stir into the wine mixture until dissolved.
Then mix the heated wine mix in with the rest of the wine (500ml), pour into a large bowl and place into the fridge. Leave for at least an hour then check and stir. Basically you keep doing this until the mix has thickened enough for the gold flakes to not sink to the bottom.
When ready pour into four individual metal pudding moulds, about 200ml/7fl oz/generous 3⁄4 cup capacity, if you want to turn the panna cottas out onto dessert plates, or into four pretty serving bowls. Put in the fridge to set for at least 2 more hours, or overnight. Then pour the cream and icing sugar into a bowl and whip until soft peaks.
If the panna cottas are in metal moulds, pour boiling water into a bowl and quickly dip the moulds into the water before turning them upside down on to dessert plates. Then add a dollop of cream and some of the frozen grapes.
Serve with a glass of sparkling gold!