Delia's Champagne jellies

These sparkling cool jellies, with syllabub cream and frosted grapes add a touch of class to the festive toasts. They can be served in champagne glasses, or wine glasses, placed on a small tray in the fridge to stop them toppling over
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Delia's Champagne jellies with syllabub cream and frosted grapes
© Smith
Delia's Champagne jellies with syllabub cream and frosted grapes
Serves: 6


For the jelly:
* 275ml champagne or medium-dry sparkling white wine, very well chilled
* 1 large lemon
* 85g caster sugar
* 10g leaf gelatine (6 sheets measuring about 11.5cm x 7cm)

For the syllabub:
* 1 tablespoon champagne or medium-dry sparkling white wine
* 1/2 tablespoon brandy
* 1 tablespoon lemon juice
* 10g caster sugar
* 75ml double cream

You will also need:
* Frosted white grapes to decorate
* Six champagne flutes or 200ml glasses.


1. To make the jelly, pour 450ml of water into a saucepan. Next peel the zest of the lemon using a potato peeler. Add this to the pan, together with the sugar, and bring up to simmering point.

2. Meanwhile soak the gelatine leaves in cold water for five minutes to soften. Then take the pan off the heat. Squeeze the excess water from the gelatine and whisk it into the mixture.

3. Add the juice of the lemon and strain the contents of the pan into a large bowl. Leave to cool, cover and chill in the fridge until the jelly is just on the point of setting - this should take about one to one and a half hours, but keep an eye on it. Then give it a really good whisk.

4. Uncork the champagne, measure out 275ml and pour it into the jelly. Stir once or twice to blend everything, then ladle gently into the serving glasses (being gentle means trying to conserve as many bubbles as you can).

5. Chill the jellies, covered with clingfilm, for four hours - by which time they should have a deliciously soft set, not rubbery but firm enough to support the syllabub.

6. Make the syllabub topping by combining the champagne, brandy, lemon juice and sugar together in a bowl. Leave this on one side, stirring occasionally, until the sugar has dissolved.

7. Pour in the cream and whisk until it stands in soft peaks; cover and chill until you are ready to serve.

8. Just before serving, top each jelly with blobs of the softly whipped syllabub and decorate with frosted grapes.

Recipe adapted from Delia’s Happy Christmas published by Ebury Press 2009 copyright Delia Smith 2010

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