A simple, pretty dessert that works well after a hearty meal. The recipe gives you the flexibility to tweak the syrup by introducing spices or extra citrus zest. These jellies set clear, which looks pleasing whether served in glasses or unmoulded on to colourful plates. Enjoy them with pouring cream, a dollop of Jersey cream or cold custard.
Pear and champagne jellies with hazelnut shortbread
I used dariole moulds for the jelly, but any glasses or moulds will do.
Prep 10 min
Chill 4+ hr
Cook 1 hr 10 min
Makes 3-4 jellies and 12 shortbread
For the jelly
200ml champagne
80g sugar
Juice of ½ lemon
2 pears
3 gelatine leaves
Pouring cream, Jersey cream or cold custard, to serve (optional)
For
→ Continue reading at The Guardian – Culture