Ingredients
-
750 ml of ProseccoJelly made of Sparkling Rosé looks splendid
-
10 leaves of Gelatin17 g of powdered gelatin
-
to taste Sugar white
-
for decoration BerriesIt's delicious with strawberries
-
for decoration Nasturtium flowersWhen nasturtium is in season
Directions
The first time I tried champagne jelly was at my friend’s house during a visit. She has a large garden in which edible flowers grow. She put some nasturtium flowers and berries in each jelly. It was deliciously beautiful! Transparent jelly with an elegant champagne flavor, fresh berries and flowers were gorgeous! Since then, I had planned to make such a dessert, but somehow, champagne goes out quickly, so there is nothing left for cooking. Except for this year, I made this jelly, and it’s perfect! Try it!
Bon Appétit!
P.S. Here is a photo of jelly made in silicone molds. It has strawberries inside, plus air bubbles jelled on its surface.
Today's visits: 1.
Steps
1
Done
|
Soak leaf gelatin in cold water as directed, usually for 5 minutes. In a small bowl, place the soaked gelatin and pour a little champagne, about 50 ml and heat it in the microwave or a kettle on the stove instead until the gelatin is melted but not over 70 degrees Celsius. If you use powdered gelatin, soak it immediately in a small amount of champagne. |
2
Done
|
Place berries and (if available) flowers in glasses. Pour over the champagne gelatin mixture and place it in the fridge at once. In 4 hours, the dessert is ready. |