Summer Champagne Jelly with Berries
6 servings
60 minutes
Summer champagne jelly with berries is an exquisite dessert embodying the sophistication of Australian cuisine. This dish combines the sparkling freshness of champagne with the rich flavors of strawberries and raspberries, creating a harmony of sweetness and light acidity. The addition of saffron gives the jelly a golden hue and refined aroma. Caramelized hazelnuts add a crunchy texture, while fresh mint completes the composition with freshness. This dessert is perfect for summer evenings, romantic dinners, or festive events, impressing with its elegant appearance and delightful taste. The simplicity of preparation allows for enjoyment without hassle, while the rich bouquet of flavors makes it worthy of attention from true gourmets.
1
Place a medium saucepan with a lid on low heat to warm up. In the meantime, open the champagne and pour it into the saucepan.
- Dry (brut) champagne: 750 ml
2
In a large bowl, soak the gelatin sheets. Pour a small amount of cold water over them to allow the gelatin to swell.
- Leaf (sheet) gelatine: 4 pieces
3
Add 3 pinches of saffron to the champagne — the spice will color the champagne a pleasant orange. Reduce the heat and cover with a lid to help the saffron dissolve faster.
- Saffron: 2 teaspoons
4
Prepare the berries. Slice fresh strawberries and place them at the bottom of the glasses. Add some raspberries. You can use martini or juice glasses.
- Strawberry: 500 g
- Raspberry: 250 g
5
At this time, cover the champagne with a lid, turn off the heat, and let it steep for 5-7 minutes. After the champagne has steeped, add the soaked gelatin to it. Stir until the gelatin is completely dissolved.
- Leaf (sheet) gelatine: 4 pieces
6
Pour the contents of the saucepan into a bowl. Mix the gelatin with champagne and place it in the refrigerator for 5-7 minutes to cool the mixture further.
7
Make caramelized hazelnuts. For this, you need a small pan. Heat it until hot and pour in 1 cup of sugar. You can speed up the process by adding a little water. Add the nuts to the sugar. If you wish, you can make the caramel darker by cooking the sugar longer. Cook the hazelnuts in the sugar for a few minutes. Use a fork to place the nuts on a plate.
- Hazelnut: 100 g
- Vanilla sugar: 500 g
8
Take the jelly out of the fridge. Use a ladle to fill fresh berries to the rim of the glass. Put it back in the fridge until fully set.
- Strawberry: 500 g
- Raspberry: 250 g
9
If desired, the dessert can be sprinkled with powdered sugar and topped with the remaining raspberries. Decorate with mint leaves and caramelized hazelnuts.
- Icing sugar: 200 g
- Raspberry: 250 g
- Fresh mint: 50 g
- Hazelnut: 100 g
