Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Light and zesty, this sophisticated Champagne jelly recipe balances the effervescence of the wine with summery orange and pink grapefruit segments. The playful presentation is sure to delight dinner guests
Pour the Champagne into a saucepan with the sugar, the juice of the lemon and the orange juice and bring it to the boil, stirring until the sugar has dissolved
Once set, take the terrine out of the fridge and place a layer of fruit segments on top of the jelly, then cover the segments with more of the jelly and return to the fridge to set once again
7
Repeat the process until the terrine is full - you should finish with a layer of the jelly - and place the terrine in the fridge to set completely
8
Lift the terrine out of the mould and unwrap it from the cling film. Using a hot knife, cut the terrine into 1 1/2cm-2cm slices. Place the slices flat on the plates to serve
9
Scoop the seeds out of the passion fruit. Garnish the terrine with a little chopped mint and the passion fruit seeds