TOASTING FLUTES RECIPES

Steps:

• Mix the flour with the yeast, Parmesan, sage, salt, oil and honey. Add warm water little by little and mix well. Knead or mix in a standing mixer with a dough hook attachment for 10 mins, until the dough is smooth and bounces off the sides of the bowl. Leave in a warm place to rise for about 1 hour.
• Turn the dough out onto a floured surface and divide in four pieces. Spread each piece flat, then roll it tightly like a cigar, shaping it into a flute/baguette shape.
• Place on a large baking tray and place the tray in a plastic bag inflated not to touch the dough (just blow into it and tie it up!). Leave them to prove for about 40 minutes, until significantly puffed up.
• Preheat the oven to 200C/400F/gas 6. Remove the flutes from the plastic bag and make diagonal cuts on the surface of each one with a sharp knife. Bake the flutes for about 15 minutes until well risen and golden underneath (tap the bottom of any bread and it should sound hollow when baked).

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.