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Berries in the Mist

This recipe, Berries in the Mist call also be called The Macallan and Champagne Jelly

Berries in the Mist (The Macallan and Champagne Jelly)

 

Ingredients:

  • 1 litre of champagne or sparkling white wine
  • 7 leafs of gelatine
  • 200g Sugar
  • 4 slices lemon zest
  • 4 slices orange rind
  • Punnet of small strawberries, hulled
  • Punnet of Blueberries
  • 2 measures of The Macallan
     
 

Method:

  1. In a bowl, pour 2 cups champagne or sparkling white wine, and allow the bubbles to subside.
  2. Place the gelatine in the champagne and leave until the gelatine is spongy - do not stir.
  3. Place the remaining champagne in a large saucepan. Add the sugar, lemon and orange rinds, and heat gently, stirring until all sugar is dissolved.
  4. Remove the pan from the heat. Add the gelatine mixture, whisky and stir until thoroughly dissolved.
  5. Leave the jelly to cool completely, then remove the lemon and orange rind.
  6. Divide the strawberries and blueberries among eight 1/2 cup wine glasses or clear moulds and pour the jelly over them.
  7. Chill until the jelly has fully set. Remove from the fridge 15 minutes before serving.

Why not enjoy this dish with The Ginger Berry.


Recipe kindly provided by Steven Craik, award-winning executive chef for The Famous Grouse.

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