There are just an unimaginable number of ways to make jelly. But champagne jelly can rightfully be considered the most festive and piquant. Bubbles of champagne make the texture of the dessert unique and spicy.
It is necessary
- - 350 ml pink champagne
- - 100 grams of blueberries, raspberries, strawberries
- - 220 g sugar
- - 25 g of gelatin in plates
- - 170 g heavy cream
- - 2 egg yolks
- - half a teaspoon of vanilla extract
- - meringue and cocoa to taste
Instructions
Step 1
Soak the gelatin plates for 10 minutes in a little cold water.
Step 2
Pour part of the champagne (about half a glass), heat. You need to taste the champagne and decide whether you need to add sugar to it. If required, the proportion of sugar should be 70 grams per half bottle of brut. Dissolve sugar in champagne.
Step 3
When the champagne is hot, you need to dilute the soaked gelatin in it, and then gradually add and stir it into the rest of the champagne. It will be better if the drink does not foam too much. We are waiting for the foam to completely come off.
Step 4
Put three to four berries in each glass, then pour champagne so that it only covers them. If foam forms during pouring, allow it to come off, and then send the glasses to the refrigerator for about fifteen minutes. After the jelly hardens, add a few berries to the glass again and then cover with champagne with gelatin dissolved in it. Again, the wine glasses are placed in the refrigerator. After hardening of this layer, repeat the procedure again. This is done so that the berries are evenly distributed throughout the glass, and not bunched up in a heap at the bottom.
Step 5
We make an English cream: grind the yolks with 20 grams of sugar. Pour 120 grams of cream into a saucepan, put it on fire and boil. The yolks are immediately poured into the boiled cream. For a minute, the mass must be kept on fire, constantly whisking with a whisk. Remove the saucepan from the heat and continue whipping the cream for a couple of minutes. Put a bowl in ice water, and strain the milk sauce through a sieve. Beat the sauce a little more in a chilled bowl.
Step 6
Pour English cream in a thin layer on top of three-layer berry jelly.
Step 7
Prepare the chantilly cream: whisk 50 g of the remaining cream with 100 g of sugar. We spread the cream on top of the jelly, decorate with meringue and cocoa crumbs.
