CHAMPAGNE JELLY RECIPES

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CHAMPAGNE JELLY RECIPE - BBC FOOD



Champagne jelly recipe - BBC Food image

This light, summery dessert is perfect after a heavy meal. It's a great low fat dessert too.

Provided by Antony Worrall Thompson

Prep Time 2 hours

Cook Time 10 minutes

Yield Serves 6

Number Of Ingredients 5

300ml/10fl oz hot water
55g/2oz caster sugar
500ml/16fl oz pink sparkling wine or pink champagne
4 leaves of gelatine
150g/5oz raspberries, or any fruit you like

Steps:

  • Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
  • Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
  • Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
  • Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
  • Allow to cool thoroughly, then refrigerate the jelly for about one hour.
  • As soon as it starts to thicken, stir in the raspberries or other fruit.
  • Divide the jelly between six glasses and cover them with cling film.
  • Refrigerate for four to six hours, or until they have completely set and serve.

CHAMPAGNE JELLY FLUTES RECIPE | FOOD NETWORK KITCHEN ...



Champagne Jelly Flutes Recipe | Food Network Kitchen ... image

The secret to keeping the floating bubbles in these champagne jellies is making sure your liquids are very cold, and cooling the mixture quickly so that the gelatin sets before the bubbles dissolve. Inserting the raspberry creates more bubbles, as the trapped gasses move around before the jellies are fully set. The result is a dramatic and festive sparkling treat best scooped with a spoon.

Provided by Food Network Kitchen

Categories     dessert

Total Time 3 hours 10 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 6

Three 1/4-ounce packets unflavored powdered gelatin
1/2 cup sugar
1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled
2 cups sparkling pale white grape juice, chilled
8 raspberries
1 tablespoon half-and-half

Steps:

  • Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
  • Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
  • Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
  • Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

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