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CHAMPAGNE AND LYCHEE JELLY CHOTS

By basetta
INGREDIENTS:
  • 6 raspberries
  • 3 Lychees
  • 120ml champagne
  • 15ml sugar syrup
  • 1 Gelatin leaf

DIRECTIONS

Soak the gelatine in cold water, heat the syrup and champagne until just hot. Squeeze the liquid out of the gelatine and add the gelatine to the champange mixture and stir until dissolved. Cool and place half a lychee (these should be peeledband seeded) and a raspberry into 6 shot glasses. Pour int he mixture and chill for 3hours or until set.

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