Serves 6


For the jelly

400ml water

peel of 1 lemon

5 sheets gelatine

275ml Champagne

75g sugar

For the custard

6 egg yolks

125g sugar

40g flour

peel of a lemon and juice

200ml whole milk

250g Mascarpone

100ml double cream

top with more whipped cream and gold sprinkles


For the jelly

1. Bring the sugar, water and lemon peel to a simmer.

2. Soak the gelatine in cold water for 5 minutes, squeeze out the water, then remove the peel from the water and whisk in the gelatine.

3. Pour into a bowl through a fine sieve and chill for approximately for 45 minutes, until just setting, then gently whisk in the fizz, trying to keep some bubbles

4. Divide between 6 tall glasses. Chill until completely set.

For the custard

5. Beat the yolks, sugar, lemon juice and flour together. Meanwhile bring the milk just up to the boil with the lemon peel

6. Now pour onto the egg mix, beat well, then put back on the heat until it’s thick enough to coat the back of a spoon. Cover and chill until really cold

7. Beat together the double cream and mascarpone and fold into the custard.

8. Spoon onto the jelly

9. Top with cream (from a piping bag into peaks and finish with gold sprinkles)

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