Champagne jelly with gold leaf

Matt Tebbutt's 24-carat dessert will add sparkle to any dinner party
By Matt Tebbutt
Champagne jelly with gold leaf
  • Rating:
  • Serves: 8
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus chilling time
  • Effort: easy


  • 8 leaves gelatine
  • 750 ml champagne
  • 200 g caster sugar
  • 1/2 lemon, juice only
  • about 1 tsp gold leaf, to decorate, or 4 sheets gold leaf, crumbled
  • grapes, to decorate (optional)

Tips and Suggestions

You can use edible silver leaf in place of gold leaf, or a mixture of the two if preferred. Edible gold and silver leaf now come in various forms, including sheets, flakes and dust.

They are readily available from cake decorating suppliers but can also be found in some supermarkets.


1. Steep the gelatine leaves in a bowl of cold water to soften.

2. Meanwhile, put a glass of champagne into a small saucepan. Add the lemon juice and sugar and gently heat until the sugar has dissolved.

3. Remove the softened gelatine from the bowl and squeeze out any excess water. Take the champagne syrup off the heat and whisk in the gelatine until it has completely dissolved. Leave the mixture to cool.

4. Add the rest of the champagne to the jelly mixture. Pour into a wetted jelly mould or individual serving glasses and chill until partially set, about an hour. Stir in most of the gold leaf flakes so that they are evenly distributed through the jelly then chill until the jelly has set completely.

5. If making one large jelly, unmould it by dipping the base briefly in hot water then turning out onto a serving dish; if using serving glasses, there is no need to turn out the jellies. Decorate with grapes (if using) and sprinkle with the last of the gold leaf flakes before serving.

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