Champagne Jelly with Berries
Baking and Desserts | European cuisine
⏳ Time
50 minutes + 3 hours
🥕 Ingredients
11
🍽️ Servings
3
Description
Champagne jelly has a subtle bitterness that prevents overly sweet creams from being too assertive.
Ingredients
- Rosé Dry Wine - 12 fl oz
- Blackberry - 3.5 oz
- Raspberry leaves - 3.5 oz
- Strawberry - 3.5 oz
- Sugar - 6 oz
- Gelatin - 0.9 oz
- 33% Cream - 7 fl oz
- Whole egg - 2 pieces
- Vanilla extract - ½ spoons
- Meringue - to taste
- Cocoa Powder - to taste
Step by Step guide
Step 1
Soak the gelatin — it should sit in cold water for ten minutes.
Step 2
Heat part of the champagne — perhaps half a glass. Dissolve sugar in it — the amount depends on the champagne and your taste. We add 70 grams for half a bottle of brut; for sweet champagne, you don't need any sugar at all. Taste the champagne and decide for yourself.
Step 3
Dissolve the gelatin in hot champagne, then gradually mix it into the remaining champagne. It's preferable that it doesn't foam too much. Wait for the foam to settle.
Step 4
Place 3–4 berries at the bottom of each glass and pour champagne over them until the berries are covered. Allow any foam that has formed during pouring to settle, then place the glasses in the refrigerator for fifteen minutes. Once the jelly has set, add more berries and pour in more champagne mixed with gelatin — then return to the refrigerator. Repeat this process once more. This ensures that the berries do not clump at the bottom but are evenly distributed throughout the glass.
Step 5
Prepare the English cream: whisk the egg yolks with 20 g of sugar. Pour 120 g of cream into a saucepan, place it over heat, and bring to a boil. Immediately add the egg yolks while whisking, and keep on the heat for one minute. Continue whisking for another couple of minutes and strain through a sieve, but not just any straining—make sure the sauce is poured into a bowl set in ice water. Once in the bowl, whisk the anglaise a bit more.
Step 6
Pour a thin layer of English cream over the third layer of set berries with champagne.
Step 7
Top with Chantilly cream - whip 100 g of heavy cream with 50 g of sugar. Garnish with crushed meringue and cocoa powder.
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