Living France - - French Regional Cuisine -

Gelée de cham­pagne aux fruits rouges From the Cham­pagne Re­gion by Pier­rick Boyer Serves 6


4 gela­tine sheets (or 1x7g/ ¼oz sa­chet pow­dered gela­tine)

500ml (17fl oz/2 cups) French cham­pagne juice of ½ le­mon 4 ta­ble­spoons caster sugar 250g (8½oz) straw­ber­ries, hulled 100g (3½oz) blue­ber­ries 200g (7oz) rasp­ber­ries (or black­ber­ries)

ic­ing sugar for dust­ing Method 1 Drop the gela­tine sheets in a large bowl of cold wa­ter to soften. 2 Pour ¾ cup (190ml) cham­pagne into a saucepan and mix in the le­mon juice and sugar. Bring al­most to sim­mer­ing point, then re­move from the heat. 3 Drain the soft­ened gela­tine sheets, squeez­ing them by hand to re­move ex­cess wa­ter, then add them (or add the pow­dered gela­tine) to the warm cham­pagne and mix un­til dis­solved. Stir in the re­main­ing cham­pagne. 4 Care­fully pour the prepa­ra­tion into at­trac­tive glasses and re­frig­er­ate for at least 2 hours or place in the freezer for about 15 min­utes. Wash the straw­ber­ries, cut­ting large ones into halves or quar­ters. 5 Gar­nish the top of the set jelly with straw­ber­ries, blue­ber­ries and rasp­ber­ries. Dust with ic­ing sugar and serve to guests.

Made with French cham­pagne, this jelly is a very spe­cial adult in­dul­gence. It’s nice at the end of a din­ner party as it’s light, fruity and … be­cause it’s cham­pagne!

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