The Caterer

Champagne jelly with Granny smith sorbet by Galton Blackiston

11 September 2006
Champagne jelly with Granny smith sorbet by Galton Blackiston


(serves six)

1 small punnet of raspberries and strawberries and another red fruit (as available)
½ bottle of Champagne (325ml)
300g caster sugar
5 leaves of gelatine (soaked in cold water)

For the Granny Smith sorbet
8 Granny Smith apples
Juice of 2 limes
100g quince jelly
100g caster sugar
55ml Calvados


To make the jelly, place the sugar and quarter of the Champagne in a pan and heat gently to dissolve the sugar. When dissolved, add the softened gelatine leaves. Cool almost to setting point then add the remaining Champagne slowly to retain fizz.

Pour half a centimetre of jelly mix into darioles or ramekins, and leave to set. Then decorate neatly with fruits and pour on the rest of the jelly. Allow to set for two hours in refrigerator.

To make the sorbet, evenly chop the apples, leave in the core and peel. Place in a food processor, along with the lime juice, quince jelly, sugar and Calvados. When well blended, pass through a fine sieve and churn straight away.

Galton Blackiston

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