LAYERED CHAMPAGNE JELLY & RASPBERRY BAVAROIS WITH FAIRY FLOSS

(makes 24 shot glass size or 8 martini glass size desserts)

INGREDIENTS

METHOD

• To make Syrup: Place the sugar and water in a small pot and stir over a low heat until sugar is dissolved.
• Pour 2 cups of syrup into a jug and reserve the remainder for another use.
• Add the gelatine to warm syrup and stir until dissolved.
• Add the champagne and wine, stir.
• Pour 1/3 of the jelly into 8 martini glasses (approximately 1 cup of the total volume)to come about 1/3 of the way up the glass. Refrigerate 3 hours, or until set.
• Set the remaining jelly aside (not in refrigerator to avoid it from setting prior to the bavavois layer being set).
• Pour Raspberry Bavarois over first layer of jelly so the glass is now 2/3rds full. Place in refrigerator to set. Pour in remaining jelly. It should come to the top of the glass.
• Place in refrigerator until set.
• Serve at room temperature. Garnish with Fairy Floss just prior to serving.