Bellini jelly recipe with Prosecco champagne prepared in champagne glasses and peach decorated with slices. с друзьями: 
The photodishes: Jonathan Cantor Time: 4 hours. Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 bottle (750 ml.) Prosecca sparkling wine
- 1 tbsp. Sahara
- 15 gr instant gelatin
- 1 peach, cut into slices
Recipes with similar ingredients: sparkling wine, glade, peaches
Recipe preparation:
- Mix in a small saucepan 1 tbsp. wine and sugar. To put on plate and heat until sugar is completely dissolved.
- Meanwhile, pour the remaining wine into a medium-sized bowl. Add gelatin and let stand for 1 min. Pour hot mix the wine and use a whisk to dissolve the gelatin. Remove foam from the surface. Pour the mixture into 6 glasses for champagne and cool until slightly hardened, over about 1 hour. Dip one slice into each glass peach, then return the glasses to the refrigerator and continue to cool, until the jelly has completely hardened, about 3 hours more.
