Champagne Delight Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs), strained | |
| Champagne | 1 1/2 Cup (16 tbs) | |
| Creme de Cassis | 1 Tablespoon | |
| Strawberries and fresh mint to garnish | ||
Directions
Sprinkle gelatin over water in small non-corrosive saucepan.
Let stand until soft.
Heat over low heat, stirring constantly until gelatin is dissolved, approximately 1 minute.
Gradually stir in sugar and orange juice.
Heat over low heat, stirring gently until sugar is dissolved, about 2 minutes.
(If mixture is stirred too vigorously or whisked, surface of jelly will be foamy.) Remove from heat; cool 5 minutes.
Add champagne and, if desired, creme de cassis.
Stir gently with a spoon until bubbles subside.
Transfer to a small bowl, cover tightly, and refrigerate 4 to 6 hours or until jelly has set.
Serve in individual champagne glasses.
Garnish with a strawberry and fresh mint.
Let stand until soft.
Heat over low heat, stirring constantly until gelatin is dissolved, approximately 1 minute.
Gradually stir in sugar and orange juice.
Heat over low heat, stirring gently until sugar is dissolved, about 2 minutes.
(If mixture is stirred too vigorously or whisked, surface of jelly will be foamy.) Remove from heat; cool 5 minutes.
Add champagne and, if desired, creme de cassis.
Stir gently with a spoon until bubbles subside.
Transfer to a small bowl, cover tightly, and refrigerate 4 to 6 hours or until jelly has set.
Serve in individual champagne glasses.
Garnish with a strawberry and fresh mint.
Chef
