new jelly desserts from champagne
To the gastronomic novelty, which is wine jelly, many They are curious. Wine used to drink, but not eat. Recipes of wine “dishes” include a rich palette of wines. Taste and the combination of the product with cheeses, desserts, meat dishes depends on noble drink. Try champagne jelly!
New dessert: champagne jelly
Delicate taste of semisweet champagne in the original recipe retains all its characteristics. The dish is considered festive. Sounds like accompaniment to cheeses, ice cream, fruit mixes and creates a poetic mood for a romantic summer in the evening.
To make champagne jelly you will need:
- Semi-sweet champagne – 0.7l.
- Drain oil – 10g.
- Light grape juice (not a mixture with apple!) – 400 ml
- Red grape juice – 300ml.
- Lemon juice – 80g.
- Zest of orange (a little).
- Sugar – 100g.
- Gelatin – 60g. (4 tablespoons).
You can make jelly from champagne So:
Soak gelatin according to instructions on packaging.
Mix 400ml champagne with light in a pan with a thick bottom grape juice. Pour about 5-6 tablespoons. sugar and bring to boiling. Add 5 g butter (1 tsp) and 30 g prepared gelatin. Boil for a mass of two minutes, pour into molds. Leave to harden.
A mixture of red juice is also being prepared. Mix in a pan remaining components (wine, red grape juice, oil, gelatin). Only for the piquancy of taste you need to add zest an orange. Enough “crust” with a quarter of an orange so that the jelly is not tasted bitter. Pour into molds and cool.
Serving a wine dish depends on the imagination. Multi-colored flavored jelly can be decorated with fruit slices, elegant berries in chocolate or glaze.
Tasty ideas
You can use sweet champagne. With jelly from sweet wines it is customary to play in contrast, serving a dish of salted cheeses. “Winemakers” such a combination will be to your taste. Achieve full Furora can be served with a special pickled cheese!
