Champagne jelly with fruits and berries
Description
You can use absolutely any fruits and berries you like, even canned ones! Preparation won't take much time at all. Only the jelly setting will make you wait a bit, but I consider this a big advantage, as the dessert can be prepared in advance.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Wash the fruits and berries thoroughly.
- 2
Step 2
I recommend lining the containers you plan to use for the jelly with plastic wrap, leaving the edges of the wrap hanging outside. That way, you won't have to heat the jelly or perform other manipulations to remove it.
- 3
Step 3
Remove pits from fruits and berries and cut into pieces of arbitrary size. Grapes and other small berries can be left whole.
- 4
Step 4
Pour instant gelatin into the champagne and place on the stove. After you mix the gelatin with the champagne, a reaction will occur. The mixture will rise with a foamy head, so use a deep container. Stir over low heat, and gradually the foam will start to subside. Heat the mixture slightly until the gelatin dissolves, then remove from heat.
- 5
Step 5
Here's a small foam that will remain at the end of cooking.
- 6
Step 6
Place the fruits and berries into containers.
- 7
Step 7
And pour in the champagne! Refrigerate for 5-6 hours until completely set. When the jelly is ready, gently pull on the ends of the plastic wrap, place a plate on top of the container and flip it over. Remove the container, carefully peel off the plastic wrap from the jelly, and serve!
- 8
Step 8
Done.