Strawberries or Peaches in Pink Champagne Jelly…
A delicious little dessert, this is perfect for a summer dinner party. Or for Australia Day. Whip it up and leave to set in the fridge. It’s better to have more fruit ( than the photo) because it’s very sweet and alcoholic. Not for the kids. Hic.
You need for 6 chic fashionable alcoholics or 20 models:
3 1?2 tsp unflavoured powdered gelatine
1/2 cup sugar
1 bottle dry pink or white Champagne
Strawberries, or about 4 peaches or nectarines.
Mint leaf for accessorizing.
- Open the bottle of champagne. Do not drink.
- Pour a couple of tablespoons of the champers into a bowl and sprinkle over the gelatine powder.
- Give it a stir and let it have a little time alone.
- Find a saucepan and pour in the rest of the champagne and the sugar.
- Heat up and stir until it’s dissolved.
- Let it boil for about a minute. Who knew that Champagne could boil?
- Take off the heat and pour in the gelatine/champagne mix. Stir.
- Let it cool so when you pour it in the glass it won’t shatter
- Chop up the fruit.
- Pop the fruit in wine or champagne glasses or chic little bowls. You want more fruit than champagne jelly.
- The fruit will rise to the top if there is not enough.
- Pour the champagne mix over the fruit.
- Now cover and refrigerate until set, at least 6 hours or overnight.
- Serve with some mint and a dollop of cream. Divine.
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