A little twist for desserts and drinks
Recipe for champagne jelly
Does your New Year’s drink need a little twist, or does your dessert need just the final touch?
Then this champagne jelly is just right for you.
Ingredients
- 125 gram Sugar
- 2.5 dl Water
- 5 Gelatin Sheets
- 2.5 dl Champagne
Instructions
- Soak the gelatin sheets in a bowl of cold water.
- Place sugar and water in a saucepan and bring to a boil.
- Once the water begins to boil, remove from heat.
- Wring water from the gelatin sheets and add them to the hot water. Stir the gelatin into the water and let it cool slightly at room temperature.
- Once the water has cooled slightly, add the champagne to the saucepan and gently stir everything together.
- Pour the champagne mixture into a pouring jug for easier handling.
- Pour the warm champagne jelly into a dish and refrigerate for at least two hours, until the jelly has set, ideally overnight.
- Cut the jelly into smaller pieces and use as decoration in drinks, on top of cakes, or as a jelly layer in the middle of a cake.
- If using the jelly as a beautiful top layer with a glossy finish, let it cool for about 20 minutes on the kitchen counter before pouring it on top of the cake with a cake ring around it.