Champagne and honey jelly

Champagne and honey jelly with summer berries. Image by Petrus Madutlela

Cooking with Chef Petrus | Champagne and Honey Jelly with Summer Berries

I’m buzzing about bees this week and was fortunate to visit a local bee keeper in Aylesford village. It was a great opportunity to learn more about these important insects and their big role in pollinating the crops we love to eat. A whopping third of our food would not be available without bees.

Champagne and honey jelly

Champagne and honey jelly with summer berries. Image by Petrus Madutlela

After getting dressed up in all the right gear, it was fascinating to visit the hives and see these amazing creatures at work at a close glance. The nature of honey is influenced by the type of flowers that they feed on. Garden flowers give a clear liquid honey, while the much prized heather honey has a jelly-like texture.

Sadly for mankind, bees are under threat due to intensive farming, urbanisation and a mite which spreads disease called Varroa. You can do something to support bees. Plant bee friendly flowers like lavender, honeysuckle, heather and thyme in your garden (see the British Bee Keepers Association website for a comprehensive guide). Try to avoid using chemicals in your garden, and if you’ve got a local bee keeper, buy their produce.

This week’s recipe features honey and champagne in a light refreshing jelly dessert. It will last in the fridge for a few days – that’s if you can resist it for so long…

Many thanks to The Sutherlands in Anchor Barn, Aylesford for sharing their passion for bee keeping with me.

Champagne & honey jelly with summer berries

Ingredients (serves 6)
500ml Champagne or Prosecco
100ml honey
4 sheets of gelatine
Summer berries to decorate


  1. Place the gelatine leaves in a bowl of cold water for 5 minutes until soft. Squeeze the leaves and discard the water.
  2. Pour water into a medium sized pan of water and bring it to simmering point. Place a mixing bowl over the pan & pour in half of the the Champagne.
  3. Add the gelatine and honey. Heat gently until the gelatine has dissolved.
  4. Remove from the heat & pour in the remaining Champagne. Stir and pour the mixture into a jug.
  5. Pour the jelly evenly across 6 glasses and refrigerate until set.
  6. Finish with a sprinkling of your choice of summer berries.