Champagne
Jul 10th 2011, 11:47 am
#1
Hit 16's
Thread Starter
Joined: Mar 2010
Location: Of all the gin joints, in all the towns, in all the world, she walks into mine
Posts: 13,112
Champagne
Personally, I always add a least a bottle-and-a-half of Mumm Cordon Rouge to my bathwater, but here's another way to dispose of it.
This light, summery dessert is perfect after a heavy meal. It's a great low fat dessert too.
Ingredients
300ml/10fl oz hot water
55g/2oz caster sugar
500ml/16fl oz pink sparkling wine or pink champagne
4 leaves of gelatine
150g/5oz raspberries, or any fruit you like
Preparation method
1.Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
2.Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
3.Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
4.Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
5.Allow to cool thoroughly, then refrigerate the jelly for about one hour.
6.As soon as it starts to thicken, stir in the raspberries or other fruit.
7.Divide the jelly between six glasses and cover them with cling film.
8.Refrigerate for four to six hours, or until they have completely set and serve.
http://www.bbc.co.uk/food/recipes/sparklingjelly_71535
If anybody actually tries the recipe, let us all know what its like, there's a love.
This light, summery dessert is perfect after a heavy meal. It's a great low fat dessert too.
Ingredients
300ml/10fl oz hot water
55g/2oz caster sugar
500ml/16fl oz pink sparkling wine or pink champagne
4 leaves of gelatine
150g/5oz raspberries, or any fruit you like
Preparation method
1.Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
2.Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
3.Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
4.Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
5.Allow to cool thoroughly, then refrigerate the jelly for about one hour.
6.As soon as it starts to thicken, stir in the raspberries or other fruit.
7.Divide the jelly between six glasses and cover them with cling film.
8.Refrigerate for four to six hours, or until they have completely set and serve.
http://www.bbc.co.uk/food/recipes/sparklingjelly_71535
If anybody actually tries the recipe, let us all know what its like, there's a love.
Jul 10th 2011, 1:06 pm
#3
BE Forum Addict
Joined: Jun 2008
Location: Abu Dhabi
Posts: 1,633
Re: Champagne
Champagne is made for drinking and personally I wouldn't waste it in recipes 
Tesco's Premier Cru is worth trying.
Tesco's Premier Cru is worth trying.
Jul 10th 2011, 1:35 pm
#4
Lost in BE Cyberspace
Joined: Sep 2006
Posts: 18,187
Re: Champagne
deeply disappointed with this thread...thought bahtatboy was offering to buy us some bubbly...
MM, xx
MM, xx
Jul 10th 2011, 4:43 pm
#7
womble
Joined: Sep 2005
Posts: 2,675
Re: Champagne
Personally, I always add a least a bottle-and-a-half of Mumm Cordon Rouge to my bathwater, but here's another way to dispose of it.
This light, summery dessert is perfect after a heavy meal. It's a great low fat dessert too.
Ingredients
300ml/10fl oz hot water
55g/2oz caster sugar
500ml/16fl oz pink sparkling wine or pink champagne
4 leaves of gelatine
150g/5oz raspberries, or any fruit you like
Preparation method
1.Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
2.Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
3.Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
4.Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
5.Allow to cool thoroughly, then refrigerate the jelly for about one hour.
6.As soon as it starts to thicken, stir in the raspberries or other fruit.
7.Divide the jelly between six glasses and cover them with cling film.
8.Refrigerate for four to six hours, or until they have completely set and serve.
http://www.bbc.co.uk/food/recipes/sparklingjelly_71535
If anybody actually tries the recipe, let us all know what its like, there's a love.
This light, summery dessert is perfect after a heavy meal. It's a great low fat dessert too.
Ingredients
300ml/10fl oz hot water
55g/2oz caster sugar
500ml/16fl oz pink sparkling wine or pink champagne
4 leaves of gelatine
150g/5oz raspberries, or any fruit you like
Preparation method
1.Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
2.Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
3.Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
4.Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
5.Allow to cool thoroughly, then refrigerate the jelly for about one hour.
6.As soon as it starts to thicken, stir in the raspberries or other fruit.
7.Divide the jelly between six glasses and cover them with cling film.
8.Refrigerate for four to six hours, or until they have completely set and serve.
http://www.bbc.co.uk/food/recipes/sparklingjelly_71535
If anybody actually tries the recipe, let us all know what its like, there's a love.
Jul 10th 2011, 5:51 pm
#8
BE Forum Addict
Joined: Feb 2007
Location: Kuwait
Posts: 1,202
Re: Champagne
{deleted - probably illegal in some countries !!}
Last edited by UKCityGent; Jul 10th 2011 at 5:52 pm. Reason: {deleted - probably illegal in some countries !!}
Jul 11th 2011, 5:44 am
#9
Hit 16's
Thread Starter
Joined: Mar 2010
Location: Of all the gin joints, in all the towns, in all the world, she walks into mine
Posts: 13,112
