Adult jello. :) What to do with leftover bubbly after a holiday party? It isn’t often I find half a bottle of bubbly amongst the bottles of wine and champagne after guests have left, but when that happens, what to do besides drink it all and wake up with a nasty hangover? You could make a champagne based sorbet, or in this case, make it into an upscale dessert with champagne flavored gelatin enveloping luscious bottled peaches.
I don’t recall the proportions, and there are many examples on the net, but this is essentially gelatin sheets softened in water, added to champagne and sugar and heated to dissolve. Then cool the liquid and fill champagne glasses with the liquid and fruit. If I had a better consisteny of liquid/gelatine, the fruit wouldn’t have all risen to the top. But after several hours in the fridge, the dessert set and it tasted pretty good… Not too sweet as the champagne was dry and crisp, but the peaches added texture, flavor and sweetness while the “gelee” or jello carried the champagne flavor. A bit maarte but really quite easy to do…
14 Responses
Great tip! ;)
This is so classy…. :-)
Thanks, as usual gayahin ko rin itong idea na ito.
We almost never have left over bubbly when we do open a bottle… but if we ever do this would be a lovely idea. Maybe nectarines would work well too!
Leftover bubbly is also rare in my house, but if you want the fruit all the way through your jelly (and it does look prettier) just do layering. Place some liquid and fruit in the glass, say a third of total, place in fridge till partially set, then continue on.
makes a nice layer or topping as well for panna cotta…flavour the panna cotta with a touch of mango or peach purée….that is if you don’t have enough bubbly for 2 and need a chi chi dessert for 6 in square short glasses.
What a wonderful guilt-eraser! I’ve always winced at the prospect of sending good champagne down the drain after NYE! Maarte or not, I’m trying it. In fact, I embrace kaartehan!
Ahh..the epitome of kaartehan!! Love it!!
MM,
a bit maarte but it looks so elegant!
First thought upon seeing the refreshing pic.: “Oh, chunky bellini, Niceeeee… ”
But a maarte “(spoonable?)jello-shot” is just as wonderful. :D
First time I was able to access your site, MM. Was not able to for the last 2 days.
Nigella’s Slut Red Raspberries in Chardonnay Jelly is far more maarte but absolutely delicious all the same especially with a dollop of vanillabean double cream. Josephine is right about the layering technique. In my case, I simply wanted the raspberries to stay at the bottom of the martini glass and the top half of the jelly to remain chardonnay in colour and without a bumpy surface.
Nothing slutty about this parfait of congealed champagne (though allegedly remnant of the previous night’s shindig) and fuzzy fruit fragments, I assure everyone. Very high-rent looking and chase, in fact fit as an accurate high-altitude barometer of social status even if served from a plastic charger and sans the requisite sterling parfait spoon. Unseriously speaking though, I somehow excuse that word coming from a Limbaugh rant but just too too suggestive when used in the same line with Nigella.
Jelly Shots!! I like it a lot. You may use you’r preferred alcoholic beverage.