Champagne Jelly
Yield: 1 16-ounce molded gelatin, about four to six small servings
Ingredients:
½ bottle champagne
2 T. sugar
2 packets (½ oz.) Unflavored gelatin
Method:
In a medium saucepan over medium heat, bring the champagne to a simmer.
Whisk in the sugar and sprinkle the gelatin across the top. Whisk it in vigorously.
Simmer for a minute.
Pour the champagne into a small mold and refrigerate it until it is set, about 3 hours.
To unmold the jelly, the jelly gently pull away from its mold with your fingertips to encourage it to release. Then center a plate over the mold with the serving side of the plate touching the mold. Holding them tightly together, flip them over, so is the the mold upside down and the plate is right side up. Remove the mold. The jelly Should be wiggling happily on the plate. If it is being a little stubborn, you may dip the bottom of the mold into hot water for a few seconds until it is willing to slither out.
A Holiday Christmas at Cool Chic Style Fashion
Christmas or New Years
link recipe : Champagne Jelly Christmas or New Years