Layered Champagne Jelly and Raspberry Bavarois with Fairy Floss

  • Layered Champagne Jelly and Raspberry Bavarois with Fairy Floss

Layered Champagne Jelly and Raspberry Bavarois with Fairy Floss


This glamorous dessert looks very good in martini glasses but could also be made in attractive small jars or retro crystal stemmed wine glasses. The dessert is made up of two layers of jelly and one layer of bavarois.




315g (1 1/2 cup) castor sugar

375ml (1 1/2 cup) water

15g (1 tbsp + 1 tsp) gelatine powder (soaked in 2 tbsp cold water)

250ml (1 cup) methode champenoise

1 + 1/2 tsp red wine

Raspberry Bavarois

Fairy Floss (Ashafi Pashmak)




· To make jelly: Place sugar and water in a small pot set over a low heat and stir till sugar is dissolved.

· Pour 2 cups of syrup into a jug and reserve remainder for another use.

· Add softened gelatine to syrup and stir till dissolved.

· Add champenoise and wine and stir till combined.

· Pour 250 ml {1 cup) {which is one third of jelly mixture remembering that the volume of a martini glass is smaller at the base of the glass so if using a straight sided glass pour in one half of the jelly} into 8 martini glasses to come about 1/3 {or ½ way up if straight sided vessel} of the way up the martini glass. Refrigerate for 2 hours or till set.

· Set the remaining unset jelly aside but not in refrigerator as it needs to remain pourable.

· Pour Raspberry Bavarois over first layer of jelly so the glass is now 2/3rds full. Refrigerate for one hour or till bavarois is set.

· Top with the remaining jelly {if the remaining jelly has set then place in microwave on low setting for a very short time to make it pourable but not hot} to come to top of the glass.

· Refrigerate till set or for up to two days.

· Remove from refrigerator 30 minutes before serving. Garnish with Fairy Floss just prior to serving.

Raspberry Bavarois


This recipe makes enough for the centre layer for 8 desserts but it can be a stand alone dessert to serve 4.




185g (1 1/2 cups) frozen raspberries or fresh when in season

7g (2 + 1/4 level tsp) gelatine powder

2 egg yolks

85g (1/3 cup + 1 tbsp) castor sugar

100ml (1/3 cup + 1 tbsp) milk

250ml (1 cup) cream (lightly whipped)




· Defrost frozen raspberries. Place raspberries into a food processor fitted with a plastic blade and process till pureed.

· Pass through a fine sieve pushing down with back of soup ladle to extract juice. Discard seeds in sieve. You should end up with 130ml {1/2 cup + 1 tsp} of juice.

· Place 50ml {3 tbsp+ 1 tsp} raspberry juice into a small bowl and sprinkle with gelatine. Leave to sit for 3 – 5 minutes or till gelatine has absorbed the juice.

· Place egg yolks and sugar in a bowl and whisk till mixture becomes pale, thick and creamy.

· Place milk in a saucepan and bring to just below the boil and pour slowly onto yolk mixture, whisking all the time.

· Transfer mixture back into a clean saucepan and place over a low heat. Continue to stir mixture till it slightly thickens to coat the back of a wooden spoon (do not boil). Immediately pour custard from the pot to a bowl.

· Add gelatine to custard. Stir till gelatine is dissolved.

· Add remaining puree and pour mixture through a sieve to remove any egg white strands.

· Cool custard, add whipped cream and gently fold in.

· Proceed with layered jelly recipe or spoon into moulds of your choice.