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More From Dan Murphy's
Sweets
Champagne Jelly with Pomegranate Granita and torn Mint
Match with Champagne
Serves
Serves 6
Ingredients
- 3 tsp gelatine
- ½ cup castor sugar
- 1 bottle dry pink or white Champagne
- 2 cups pomegranate juice
- 8 mint leaves
- 500ml 100% pomegranate juice
Method
- Place the pomegranate juice in a freezer dish and freeze for 30 minutes. Use a fork to mash up the ice crystals and scrape the solid bits from the sides of the bowl.
- Repeat every 30 minutes until you have a granita consistency, about 3-4 hours. It should resemble a snow cone. Remove and discard the mint leaves.
- Open Champagne and pour 3 tbsp into a bowl and sprinkle over the gelatine powder. Stir and set aside for 5 minutes.
- In a medium saucepan, pour in the remaining Champagne and sugar. Heat and stir until the sugar is dissolved, boil for 1 minute.
- Take off the heat and pour in the gelatine/Champagne mix. Stir well and cool for 5 minutes.
- Pour the liquid into Champagne glasses or little bowls. Refrigerate until set, at least 6 hours or overnight.
- Top with the pomegranate ice and some mint to serve.
Wine match
Champagne Duperrey is sourced from 100% Premier Cru vineyards, whose quality belies it's fantastic price! Champagne Duperrey is fresh and full flavoured with a crisp dry finish.
Mumm Cordon Rouge Brut
France
Mumm is one of the most consistent Non Vintage Champagnes on the market with elegance length of flavour and a pristine finish. Mumm's quality year in, year out is assisted along by the ample reserve stocks of some pristine wines. Perfect for your next celebration!
