Champagne and Raspberries Jelly with Fresh Mint Cream

This elegant and light dessert is perfect for dinner parties.


  • 110 ml champagne
  • 110 ml sugar
  • 110 ml water
  • 1 tsp framboise liquor
  • 3 tsp gelatine
  • fresh raspberries
  • sprigs of fresh mint to decorate
  • fresh mint cream
  • 110 g sugar
  • 220 ml water
  • 15 mint leaves
  • 150 ml cream


  1. Soak gelatine leaves in 3 tablespoons of cold water until soft.
  2. Then boil sugar and water in a pot for three minutes to make the syrup then leave to cool a little.
  3. Stir the gelatine and syrup together while it is still warm.
  4. Add in the champagne and the framboise liquer.
  5. Place the raspberries in the jelly moulds and pour over the gelatine mixture.
  6. Put in fridge for several hours to set.
  7. To make the mint cream, boil the sugar and water for ten mins and allow to cool for at least one hour, then crush the mint leaves and liquidise.
  8. Whip the cream and fold in the mint mixture to taste.
  9. Dip the jellies in some warm water to loosen and put jelly on plate, serve with mint cream.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register