Champagne Jelly (Jello)

8
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From Australian BH&G Diabetic Living. Though I don't have a sweet tooth the DM who is also diabetic does and I think this is a special occassion dessert that she would enjoy. Have not included the 7 1/4 hours cooling, chilling and setting time."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (127.3 g)
  • Calories 99.5
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 8.1 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 4.8 g
  • Protein - 1.2 g
  • Calcium - 11.1 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

Put water in a small bowl and sprinkle the gelatine powder over, stir, set aside for 5 minutes.

Step 2

Put the wine and sugar in a medium saucepan and stir over a medium heat until the sugar is dissolved and then add the gelatine mix and then stir until the gelatine dissolves.

Step 3

Pour into a heatproof jug and set aside for 15 minutes to cool and put in the fridge for 30 minutes to chill.

Step 4

Pour mixture into glasses and put in the fridge for 6 hours or until jelly/jello is set.

Step 5

Combine the grapes and passionfruit pulp and divide between the glasses and serve.

Step 6

NOTE - for a alcohol free version, replace the sparkling wine with alcohol removed sparkling white wine (we can get that in our supermarkets here in Australia).

Tips & Variations


No special items needed.

Related

artandkitchen

Delicious and cute! I prepared only one third of the recipe for 3 people. I used grapes from the garden (still not frozen) which were to small to be peeled and cut in to half. I reduced the maracuja to one maracuja and this was enough as the grapes used were very tasty. I substituted the gelatine with agar; this has an impact with the color as the jelly got more turbid than with gelatine, but equally delicious. This light and fruity dessert had great sucess and I know my family would love this again for sure.

review by:
(12 Nov 2014)