Peaches in Champagne and Basil Jelly
Baking and Desserts | World cuisine
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Peaches in Champagne and Basil Jelly
Ingredients
- Gelatin - 8 pieces
- Water - to taste
- Lemon - 1 piece
- Dry Champagne - 23 fl oz
- Raw cane sugar - 3.5 oz
- Chopped Sage Leaves - 2 tablespoons
- Donut Peaches - 14.1 oz
- Basil - to taste
- Strawberry - 8 pieces
Step by Step guide
Step 1
Place the gelatin sheets in a bowl and cover with cold water.
Step 2
Meanwhile, in a saucepan, combine 150 ml of champagne, lemon juice, and sugar. Heat while stirring until the sugar dissolves.
Step 3
Remove the gelatin from the water, gently squeeze it out, and transfer it to the saucepan. Stir until completely dissolved. Strain through a sieve and let it sit for a while.
Step 4
In the slightly cooled mixture, add the remaining champagne and chopped basil. Stir and let it cool.
Step 5
Meanwhile, cut the peaches into small pieces and distribute them into champagne glasses.
Step 6
Pour the cooled champagne mixture into the glasses.
Step 7
Allow to set and garnish with basil sprigs and strawberries.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.