Cap Classique Jelly Recipe | House and Leisure

Cap Classique Jelly Recipe

Recipe Raphaella Frame-Tolmie
  • 4T gelatine powder
  • 100ml hot water (not boiling)
  • 3T caster sugar
  • 225ml Cap Classique or sparkling wine
  • 225ml fruit juice of your choice (we used grapefruit juice)
  • edible gold leaf
Sprinkle the gelatine powder over the hot water and allow to soak for a minute. Add the caster sugar, stir until dissolved and allow to cool to room temperature. Pour in the Cap Classique and fruit juice, and stir to combine. Pour the jelly mixture into a mould and refrigerate to set. To unmould the jelly, half fill a large bowl with boiling water from the kettle. Quickly dip the mould into the hot water for about five seconds, then turn the jelly onto a plate. Alternatively, wet a tea towel with boiling water and wrap it around the upturned mould until the jelly drops onto the plate. Decorate with flakes of edible gold leaf. Serves 4 This recipe was originally published in the 2013 House and Leisure Food issue.