Wealden Times | WT178 | December 2016 | Interiors supplement inside

Not
Food
Christmas pudding!
(nicer...)
Not everyone loves the traditional figgy pud, so
here are three delicious festive alternatives
Recipes: Juliet Bidwell Photographs: David Merewether
Styling: Helen Barton
Champagne Jelly
Serves 6-8. Prep time 30 mins. Cooking time 1 hour 30 mins.
Serve in glasses or a 1.25 litre dish
• 750ml bottle of
Champagne or prosecco
• 7 ½ large sheets of
gelatine
• 150g caster sugar
• 140g blueberries –
washed
1. Pour two-thirds of a bottle of Champagne
with the caster sugar into a saucepan and bring
to the boil, stirring to dissolve the sugar.
2. Soak the gelatine in cold water for about five minutes
until soft. Drain and squeeze out the excess water.
3. When the Champagne is hot, remove from
the heat and add the gelatine, whisking
until dissolved and leave to cool.
4. Once the jelly is cool, stir in the remainder of
the bottle of Champagne and pour over the
blueberries in your chosen dish or glasses.
5. I like to serve this Champagne jelly with
an exotic fruit salad in a ginger syrup.
6. This dish is a good choice for those
with a dairy-free diet.
This month’s scrummy recipes were provided for us by
Juliet Bidwell, who runs a catering company, providing
canapés and dishes for weddings and parties of all sizes.
For more information call 01797 270347 or visit
julietscatering.co.uk
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