Description
This dessert won me over with what is called "first spoon": the fragrant lemon, fresh mint, magic the taste of pink champagne and a subtle feeling of microscopic bubbles that pleasantly tickle the tongue. The recipe for this dish was posted on the website in February 2010 user Angel29 called "Jell-o of pink champagne" and is illustrated with me in the framework of "Coloring"
Ingredients
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Champagne
375 ml
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Water
375 ml
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Gelatin
10 g
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Mint
10 g
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Lemon peel
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Sugar
140 g
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Nuts
Cooking
Gelatin soak for 5-10 minutes in cold water.
Until gelatin swells, one can prepare the lemon-mint syrup. In a saucepan pour water, put the mint leaves, lemon zest and sugar.
Turn on the fire, bring to a boil and cook for three minutes, then remove from heat.
The resulting syrup is filtered through a sieve. Lemon zest and mint thrown - all the necessary taste and aroma they have given.
In the strained hot syrup add the swollen gelatin, previously wrung it of excess water. Stir thoroughly to dissolve gelatin.
Add champagne, stir again.
You can pour it into moulds and send overnight in the refrigerator before full hardening. This jelly is especially good to look in transparent cups or crystal glasses for champagne.
A small remark about the champagne. As you may have noticed by the title, it is the main character of this recipe. In this embodiment, we use a dry pink champagne. For my taste it's too sour, so keep in mind that the quantity of sugar calculated on a dry variety. If you take semi-dry, semi-sweet or sweet champagne, the amount of sugar it is desirable to reduce, not to get in the end is too sugary taste.
Jelly is ready take out of fridge just before serving and decorate, if desired, mint leaves and crushed peanuts.
Pleasant to you of appetite and magical holidays!
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