Champagne Jelly for Oysters
- 200ml sparkling wine
- 20g sugar
- 3 leaves gelatine (6g) soaked in cold water
- 100ml water
Combine the wine, water and sugar together in a pan and bring to the boil, squeeze out the gelatine and dissolve. Pour into a baking tray and allow to set in the fridge for several hours or overnight. Cut into small cubes and serve on oysters with snow pea sprouts and a wedge of lemon, lemon zest and a few sprigs of chervil.