This is a lovely, light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes. The quantities below will fill twelve stemmed glasses of 5 fl oz (150ml)

For the Jelly

2 large lemons

6 oz (175 g) caster sugar

4   0.4 oz (11g) packets powdered gelatin

1 pint (570ml) champagne or medium-dry sparkling white wine or champagne

1.5 pints (900ml) water

For the Syllabub

2 tbspoons of the same wine

1 tablespoon brandy

The juice of ½ lemon

1 oz (25g) caster sugar

5 fl oz (150ml) double cream

To make the jelly, pour 1.5 pints (900 ml) water into a saucepan. Next, pare off the coloured part  only of the lemon zest, using a peeler, add this to the pan with the sugar and bring to a simmer. Take the pan off the heat and sprinkle in the gelatin while whisking the mixture.

Leave this on one side to melt the gelatin, stirring occasionally. Next add the lemon juice, then strain the contents of the pan either through a coffee filter or a fine sieve lined with muslin or gauze. Leave to cool, cover and chill in the refrigerator until the jelly is just on the point of setting – about 1 -1.5 hours.

Uncork the wine and pour it gently (to conserve the bubbles) into the serving glasses. Chill the jellies, covered with cling film for 4 hours.

To make the syllabub topping combine 2 tablespoons wine, brandy, lemon juice, and sugar in a bowl. Leave on one side, stirring occasionally, until the sugar has dissolved. Then pour in the cream and whisk until it stands in soft peaks, cover and chill until you are ready to serve.Just before serving, top each jelly with blobs of the softly whipped cream and decorate with frosted grapes or a raspberry.

Cooking with Carol

Carol Dudley