Ways of preparation of jelly there is just unimaginable quantity. But the most festive and juicy by right can consider champagne jelly. Vials of champagne add to texture of a dessert originality and savor.
It is required to you
- - 350 ml of a rose champagne
- - on 100 grams of blueberry, raspberries, strawberries
- - 220 g of sugar
- - 25 g of gelatin in plates
- - 170 g of heavy cream
- - 2 vitelluses
- - half of a teaspoon of extract of vanilla
- - meringues and cocoa to taste
Instruction
1. To wet gelatin plates for 10 minutes in a small amount of cold water.
2. Cast from champagne a part (approximately a half-glass), to heat. It is necessary to taste champagne and to be defined - whether it is necessary to add to it sugar. If it is required, then proportions of sugar have to be 70 grams on a half of a bottle of brut. Dissolve sugar in champagne.
3. When champagne heats up, it is necessary to dissolve in it the soaked gelatin, and then to gradually add and stir it in the rest of champagne. It will be better if drink does strongly not foam. We wait when foam completely descends.
4. To put in each glass on three - four berries, then to fill in with champagne so that it only covered them. If at transfusion foam was formed, to give it the chance to descend, and then to send wine glasses to the fridge approximately for fifteen minutes. After jelly stiffens, again to add several berries to a wine glass and then to cover with champagne with the gelatin dissolved in it. And besides wine glasses are located in the fridge. After hardening of this layer to repeat the procedure once again. It becomes in order that berries were evenly distributed on all wine glass, but didn't crowd a small group at the bottom.
5. We do the English cream: we pound yolks with 20 grams of sugar. In a stewpan to pour 120 grams of cream, to put it on fire and to boil. Yolks at once join the begun to boil cream. Minute weight needs to be kept on fire, constantly shaking up a nimbus. Remove a stewpan from fire and continue to shake up cream still a couple of minutes. Put a bowl in ice water, and in it to filter milk sauce through a sieve. Shake up sauce it is a little more already in the cooled bowl.
6. Pour the English cream a thin layer over three-layer berry jelly.
7. We cook Chantilly cream: we shake up 50 g of the remained cream from 100 g of sugar. We spread cream over jelly, we decorate with crumbs of meringues and cocoa.