Pearl Jelly

Submitted by enr on 18 May 2010
Ingredients
5 sheets of gelatine (9 g)
100 ml white wine
400 ml champagne
100 g raspberries
6 tbsp sugar
Pearl Jelly
Photo added on
Photo author
melek
Method
Soak gelatin in cold water. Heat the wine 3 tbsp sugar and then melting the sugar added squeezed gelatine. Stir to melt the gelatin, and cooled. Raspberries sprinkled with remaining sugar, carefully shuffled and distributed in champagne glasses. Tepid wine mixed with ice cold champagne and gently stir with a wire. Pour into cups and cooled, at least 3 hours and 30 minutes before serving, the cups are removed from the refrigerator. So will more clearly see the bubbles.
Containers:
Difficulty
Easy
Tested
0 users
18 May 2010
Author
melek

Comments

And how are 5 sheets of gelatin?

about 9 g. Gelatine

In our city clearly has no leaves, so long looking for the shops. Thanks for the reply.

Very original, harsva me. Komplimennti Emir, some new recipes promoted.