Pink Champagne Jelly with Lycee in Vanilla Syrup

How is this Christmas? How is it not! *its the champagne that makes it Christmas :) *

I was surfing through some websites for some Christmas recipes and so I found this, and it looked doable, and I got my dad to buy me the pink champagne just so you know. I'll make some Lemon Posset and caramelized figs with some biscuits. Anyways just enjoy this recipe...

Ingredients:

Jelly-

750ml- Pink champagne or sparkling wine
215g- Caster Sugar
3- Sheets of Gelatine

Lycee & Vanilla Syrup-

215g- Caster Sugar
250mL- water
1- Vanilla Bean
1- Lemon, juiced and zested
1Tbsp- Fresh Ginger
1Kg- Fresh Lycees

Method:

Jelly-

To make the jelly, first soak the gelatine sheets in cold water until soft. Place the champagne and sugar in a saucepan and cook over medium heat or until sugar dissolves, then add in the gelatin sheets and stir until it is melted. Cool, then place in dariole moulds or use cups and refridgerate until set.

Fragrant Syrup-

Split vanilla bean down in half and scrape the beans, put in a saucepan with the water, sugar, lemon juice and zest over medium heat and place peeled lycees in a bowl and pour over the syrup. Cool in the fridge.

Hint: To serve, place hot water in a cup and place set jelly moulds in the cup until it is loosened up, then it's easier to take out without ruining the shape. Then pour the syrup over the jelly.

.rEy.