So it’s party time. I’m off to some friends tonight for an apperitif and then I will be busting some serious moves (to my friends horror) on the dance floor at our regular bar. To kick the night off to a good start. I’ve decided to make some champagne lychee jellies. These little mouthfuls have a nice surprise in the middle, namely ‘Champagne jelly’. You can eat as many as you like without the guilt feeling. It’s fruit, isn’t it ? See for health benefits. Have a super New year’s eve ! See you’re all next year.

Champagne lychee jellies

3 gelatine leaves
125g sugar
290ml Champagne
2 tins of good quality lychees
Fresh lychees for decoration optional
3 or 4 ice cube trays

Soak gelatine leaves in cold water for 5 minutes or until softened. Meanwhile, heat 125ml of water and the sugar in a medium saucepan over a medium heat, stirring occasionally until the sugar is dissolved. Meanwhile drain lychees of juice. Place one lychee in each ice cube compartment, hole up.
Squeeze out any water from the gelatine leaves and add the leaves to the sugar syrup. Stir until the gelatine is dissolved. Stir in the Champagne, then pour into trays. Leave to set for at least 6 hours or overnight. Remove litchis from tray. Clean off excess jelly around outside. Top up holes with the excess jelly, if necessary.