Champagne jelly with berries
3 servings
50 minutes
Champagne jelly has a subtle bitterness, which is kept from being too persistent by sweet creams.
1
Soak the gelatin - it should sit in cold water for ten minutes.
- Gelatin in plates: 25 g
2
Heat half a glass of champagne — maybe half a cup. Dissolve sugar in it — the amount depends on the champagne and taste; we add 70 g for half a bottle of brut, and no sugar is needed for sweet ones. Try the champagne and decide for yourself.
- Pink champagne: 350 ml
- Sugar: 170 g
3
Dissolve gelatin in hot champagne, then slowly mix it with the remaining champagne. It should not foam too much. Wait for the foam to settle.
- Gelatin in plates: 25 g
- Pink champagne: 350 ml
4
Place 3-4 berries at the bottom of each glass, pour champagne to cover the berries. Let the foam settle if it forms during pouring, and place in the refrigerator for fifteen minutes. Once the jelly sets, add more berries, pour in champagne with gelatin - and back to the fridge. Then repeat the operation once more. This is to ensure the berries do not clump at the bottom but are distributed throughout the glass.
- Blueberry: 100 g
- Raspberry: 100 g
- Strawberry: 100 g
- Pink champagne: 350 ml
5
Make English cream: beat the yolks with 20 g of sugar. Pour 120 g of cream into a saucepan, place it on the heat, and bring to a boil, then immediately pour in the yolks and, whisking, keep on the heat for a minute. Whisk for a couple more minutes and strain through a sieve, but not just strain - let the strained sauce pour into a bowl standing in ice water. Whisk a little more in it.
- Egg yolk: 2 pieces
- Sugar: 170 g
- Cream 33%: 220 ml
6
Pour a thin layer of English cream over the third frozen layer of berries with champagne.
- Cream 33%: 220 ml
7
Top with Chantilly cream - whip 100 g of heavy cream with 50 g of sugar. Decorate with meringue crumbs and cocoa powder.
- Cream 33%: 220 ml
- Sugar: 170 g
- Meringues: to taste
- Cocoa: to taste
8