You tell us:

If you were forced to choose, which would you go without:?
Food 23.21 %
Wine 76.79 %
( 336 Votes)
For a two-course meal, would you prefer dessert or entree?
Dessert 44.94 %
Entree 55.06 %
( 316 Votes)

- Podcasts
- News

Enter your email address:

Delivered by FeedBurner

 

 

   
Champagne Jelly with Strawberries - Tue, 10th Feb 2009
Printer Friendly Version

Champagne Jelly with Strawberries
Inspired by Moretons Brasserie

Inspired by a night when the Gourmet Husbands crew went to one of our favourite local restaurants on a night of extreme heat. At the end of the evening Alicia ordered a refreshing sounding champagne and strawberry jelly, and what arrived was a very cool looking pale champagne coloured jelly with strawberry slices suspended within it. This is my attempt at recreating such a dish.

Needs:
Makes around 6
* 1 cup of water
* 1 cup of caster sugar
* 1 Bottle of Champagne
* 7 teaspoons of gelatin (I use powdered, I have not yet tried with leaf)
* Strawberries

Disolve the sugar in the water over low heat. Once disolved, bring to the boil and cook for around a minute.

Disolve the powdered gelatin in a small amount of water. I have yet to work out the optimum way of doing this, especially for this volume of gelatin, experiment to find the easiest way for you. I generally use a whisk and slowly add gelatin to the moving water, then get bored and add the rest all at once.

Add the disolved gelatin to the hot sugar and water and stir constantly until it has mixed in.

Now the key ingredient. Add the entire bottle of champagne. This may take a few goes as it will bubble up quite a lot, and you may have to add the bottle in stages to avoid overflow and wasting perfectly good wine.

The really fun part is the assembly. First find some moulds, I use tapered ramekins. Remember you will be inverting these, so you're working from the top down. Pour a small amount of the jelly mixture into the moulds, put in the fridge/freezer and allow to set. Once set, place a slice of strawberry onto the surface and add some more jelly mixture. Allow that to set and repeat for as many layers as you feel like. The strawberries will float just on the surface of this mixture, so getting them to stay in the middle of the mould is a trial and error process. You can generally move them around a bit once the jelly is just beginning to set and they'll stay put.

Once all set, invert onto a plate. This is also a bit of a dark art and will depend a lot on your moulds. I'm still perfecting this, sitting the moulds in hot water for a few seconds and agitiating them until they start to move seems to work well.

So that's it. It's quite a time intensive process, but can look pretty impressive. Also worth noting that you don't boil the champagne, so each one of these contatins about a standard drink worth of alcohol. I am reliably informed mine are significantly more potent than those at Moretons which inspired them.
I'm cool with that.


15th Dec 2017
   

Our top 5's:

Dave and Alicia's Best :
  1 : Tetsuya's
  2 : Attica
  3 : Vue de Monde
  4 : Bistro Guillaume
  5 : Rockpool Bar and Grill
   
Lachie & Sarah's Picks :
  1 : Attica
  2 : Jacques Reymond
  3 : The Lake House
  4 : Pearl
  5 : Matteo's
   

Quick Links:
  Restaurants
  Recipes
  Reviews

News Archives:
  Nov 2017
  Oct 2017
  Sep 2017
  Aug 2017
  Jul 2017
  Jun 2017
  Show all

 

 
 
 
Leave a comment:
Name
  (Optional)
Email
  (Optional)
(Will not be displayed)
Alert me to replies to my post (Email req'd)
*Comment:
 
Type the word in the image:
  CAPTCHA Image

Reload Image
 

 

 

 

 

All content copyright © 2008 Gourmet Husbands. For privacy statement, please click here