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Course: dessert
Total time: half-day
Skill level: Easy
Cost: Moderate
Yield: 6 servings
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For a special occasion, you may want to use champagne, but any good sparkling wine will do.


  • 2 envelopes powdered gelatin
  • One 750ml bottle sparkling wine
  • ½ cup sugar
  • 2 tbsp fresh lemon juice
  • 2 or 3 passion fruits
  • Unsprayed rose petals, to decorate
  • Six 7oz (200ml) champagne or dessert glasses, or bowls




1. Sprinkle the gelatin over ½ cup of the wine. Let stand until the gelatin softens, about 5 minutes.

2. Combine another ½ cup wine, with the sugar and lemon juice in a nonreactive medium saucepan. Stir over low heat until the sugar dissolves. Add the softened gelatin and stir until the gelatin dissolves; do not boil. Cool slightly. Stir in the remaining wine. Let stand until cooled.

3. Meanwhile, cut each passion fruit in half and scoop out the contents. Divide the pulp among 6 champagne glasses. Add ¼ cup gelatin to each glass. Leave the remaining gelatin mixture at room temperature. Refrigerate the glasses about 30 minutes, until the gelatin sets.

4. Divide the remaining gelatin mixture among the glasses and return to the refrigerator. Chill for at least 4 hours, or until completely set.

5. Garnish each gelatin with rose petals and serve chilled.

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Nutritional Information

Nutrients per serving

181kcal (9%)
14mg (1%)
4mg (7%)
4mcg RAE (0%)
0mg (0%)
13mg (1%)
0g (0%)
0g (0%)
0mg (3%)