Champagne Jelly for Oysters

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  • 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.