A simple, pretty dessert that works well after a hearty meal. The recipe gives you the flexibility to tweak the syrup by introducing spices or extra citrus zest. These jellies set clear, which looks pleasing whether served in glasses or unmoulded on to colourful plates. Enjoy them with pouring cream, a dollop of Jersey cream or cold custard.
Pear and champagne jellies with hazelnut shortbread
I used dariole moulds for the jelly, but any glasses or moulds will do.
Prep 10 min
Chill 4+ hr
Cook 1 hr 10 min
Makes 3-4 jellies and 12 shortbread
For the jelly
200ml champagne
80g sugar
Juice of ½ lemon
2 pears
3 gelatine leaves
Pouring cream, Jersey cream or cold custard, to serve (optional)
For the hazelnut shortbread
100g plain flour, plus extra for dusting
1 pinch flaky sea salt
40g caster sugar
50g unsalted butter
25g roasted chopped hazelnuts
Start with the jelly. Put 350ml water in a saucepan with the champagne, sugar and lemon juice, then put on a medium heat and stir until the sugar dissolves.
Peel and quarter the pears, then add to the pan and bring to a gentle simmer. Leave to cook for 10-15 minutes, until tender. Meanwhile, put the gelatine in a bowl of cold water to soften.
Strain the pears, reserving the poaching liquid, and save the fruit to eat with the jellies (or save for another use). Return the liquid to the pan, squeeze out any excess water from the gelatine leaves, then add to the warm poaching mixture and stir until the leaves dissolve. Leave the mixture to cool slightly, then carefully pour into individual glasses or moulds. Chill for at least four hours, until set.
Meanwhile, make the shortbread. Heat the oven to 180C (160C fan)/350F/gas 4 and line an oven tray with greaseproof paper. In a bowl, mix the flour, salt and sugar. Cut the butter into small cubes, add to the bowl and gently rub in with your fingertips until the mixture resembles coarse crumbs; work quickly to prevent the butter from melting too much. Gently mix in the hazelnuts, then bring the dough together; if it feels too dry, add a splash of water.
Turn out the dough on to a lightly floured work surface and knead gently until smooth. Roll out to ½cm thick, then, using a cookie cutter or sharp knife, cut out into your desired shapes. Transfer these to the lined sheet, leaving a bit of space between them, then bake for 10-12 minutes, until they are just starting to turn golden around the edges. Leave them to cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.
To serve, unmould the jellies (or serve them in the glasses) and eat with the shortbread, reserved poached pears, if you like, and a spoonful of cream.
