Champagnejelly with berries and raspberries

Foto © Andrei Tchernikov
Foodstyling & recipe Fiona Ivanov 

Champagnejelly with berries and raspberries
dessert, 6 persons

6 leaves of colourless gelatine
600 gram champagne
125 gram fresh berries & raspberries
1 jelly mould that holds 750 ml
 
Soak gelatine in cold water for approximately 5 minutes. Heat 150 ml of champagne gently, (not too warm, the gelatine disolves already in hand-warm liquid). Squeeze gelatine out well, take pan off heat and dissolve gelatine in the champagne, making sure there are no hard bits left, if so, heat the mixture gently again. Pour half the fruit in jelly mould. Mix the rest of champagne in gelatine mixture, making sure it is evenly mixed, and pour half in the mould. Put in fridge and allow to set. This should take about an hour. Take from the fridge and distribute the rest of the fruit on the set jelly. Warm remaining champagne mixture anew on a low heat, until it is fluid again, then pour carefully in the mould. Leave to set in fridge.

This takes only about 10 minutes to make, roughly 2 hours waiting
time

Translation Eileen Sharp 

This recipe in dutch 

More flexitarian recipes 

Flexitarian recipes in dutch