Champagne & clementine jellies with sable biscuits Recipe

Name: Champagne & clementine jellies with sable biscuits
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 14 Sainsbury’s easy peelers (plus the zest of 3 for the biscuits); 100g white caster sugar; 400ml Landric Champagne Brut; 8 sheets Dr. Oetker Platinum Grade Leaf Gelatine; 330ml whipping fresh cream; 100g plain flour; 75g English butter, unsalted; 50g icing sugar; 1 tsp fennel seeds; pinch of fine sea salt; 1 egg yolk

Ingredients

14 Sainsbury’s easy peelers (plus the zest of 3 for the biscuits)
100g white caster sugar
400ml Landric Champagne Brut
8 sheets Dr. Oetker Platinum Grade Leaf Gelatine
330ml whipping fresh cream
100g plain flour
75g English butter, unsalted
50g icing sugar
1 tsp fennel seeds
pinch of fine sea salt
1 egg yolk

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 6 servings

Instructions

Heat the oven to 190C/170C fan/Gas 5. Grind the fennel seeds with a pestle and mortar, then use your fingertips to mix the flour, ground fennel, salt, butter and sugar together in a mixing bowl until you have a breadcrumb-like consistency. Add the egg yolk and quickly knead into a dough.
Roll the dough out onto a floured work surface to the thickness of a pound coin, then stamp out biscuits with a 5cm cookie cutter.
Space the biscuits 3cm apart on a non-stick baking tray, then bake for 4 minutes - they should only just be starting to colour. Leave to cool on a wire rack.
Half the clementines and squeeze the juice out into a bowl. Soften the gelatine leaves in a bowl of cold water while you bring 100ml of the clementine juice and the sugar to a simmer in a small saucepan. Take the pan off the heat, remove the gelatine from the water and squeeze out any excess liquid from the sheets.
Add to the hot juice and stir until dissolved completely.
Stir the hot liquid, remaining fruit juice and champagne together in a jug, then divide between 6 glasses. Chill for a minimum of 6 hours.
Whip the cream until thick, then spoon a dollop onto each of the jellies. Finish with a sprinkle of pomegranate seeds and clementine zest.