Summer Champagne Jelly with Berries
Baking and Desserts | Australian cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Summer is the season for fresh berries and fruits, which are always present on our table. No menu is complete on a hot summer day without them. Just add a few extra ingredients, and you'll have a delightful light dessert. Recipe by Chef John Smith.
Ingredients
- Vanilla salt - 17.6 oz
- Hazelnut - 3.5 oz
- Fresh Mint - 1.8 oz
- Powdered Sugar - 7.1 oz
- Strawberry - 17.6 oz
- Raspberry leaves - 8.8 oz
- Gelatin - 4 pieces
- Dry Champagne - 25 fl oz
- Saffron - 2 teaspoons
Step by Step guide
Step 1
Place a medium saucepan with a lid over low heat to warm up. Meanwhile, open the champagne and pour it into the saucepan.
Step 2
In a large bowl, soak the gelatin sheets. Cover them with a small amount of cold water to allow the gelatin to swell.
Step 3
Add 3 pinches of saffron to the champagne — the spice will color the champagne a pleasant orange hue. Reduce the heat and cover with a lid to help the saffron dissolve more quickly.
Step 4
Prepare the berries. Slice the fresh strawberries and place them at the bottom of the glasses. Add some raspberries. You can use martini or juice glasses.
Step 5
At this time, cover the champagne with a lid, turn off the heat, and let it steep for 5–7 minutes. After the champagne has steeped, add the soaked gelatin to it. Stir until the gelatin is completely dissolved.
Step 6
Pour the contents of the saucepan into a bowl. Mix the gelatin with the champagne and place it in the refrigerator for 5–7 minutes to cool the mixture further.
Step 7
Make caramelized hazelnuts. For this, you will need a small frying pan. Heat it until hot and add 1 cup of sugar. You can speed up the process by adding a small amount of water. Add the nuts to the sugar. If desired, you can make the caramel darker by cooking the sugar longer. Cook the hazelnuts in the sugar for a few minutes. Use a fork to transfer the nuts to a plate.
Step 8
Remove the jelly from the refrigerator. Using a ladle, pour the fresh berries to the top of the glass. Return to the refrigerator until fully set.
Step 9
If desired, you can sprinkle the dessert with powdered sugar and add the remaining raspberries. Garnish with mint leaves and caramelized hazelnuts.
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