COOK’S TIP You can also make one large jelly. Add an additional 2 leaves of gelatine and refrigerate for at least 6 hours, preferably overnight.
TO DRINK: Paul Cluver Chardonnay 2008, with oak flavour on the palate for the pastry and elegant creaminess in the character to match the richness of the cheeses inside.
COOK’S TIPS For firmer jelly, add an extra gelatine leaf (this applies to all recipes using gelatine leaves). Use a little less rose-water if you prefer a subtler…
To drink: South African Pink Cap Classique – from Graham Beck, Pongracz, Simonsig or Villiera – with floral notes and acidity to leave the mouth fresh for the next course.
Print Recipe Fruity sparkling spritzer Serves: 2 Instructions 1 Half-fill 2 glasses with ice. Fill each glass up to a third with fruits and juices of your choice (we used pomegranate, pink grapefruit, lime and mint). Top with dry or sweet chilled sparkling wine and serve.
You can use any flavour of yoghurt. Smooth yoghurt works better as those containing fruit pieces become too icy.