Champagne jelly

Step-by-step cooking

1. Step 1:

   

   Pour half a bottle of champagne into a container and wait until the gases come out. Then pour out the gelatin and leave for 15 minutes to swell.

2. Step 2:

   

   From an orange we need to get clean slices without films. Cut off one side of the orange and the other. Then remove the peel, grabbing part of the pulp so that there is no white part left.

3. Step 3:

   

   Carefully cut out the slices without films.

4. Step 4:

   

   Cut an orange slice into three parts. Cut the pineapple into small pieces.

5. Step 5:

   

   Pour sugar into a saucepan. Pour the remaining champagne.

7. Step 6:

   

   Put on a slow fire and stirring, warm up for 3-4 minutes until the sugar dissolves.

8. Step 7:

   

   Remove the pan from the heat, add the gelatin mixture and mix everything until smooth.

9. Step 8:

   

   Put oranges, pineapples in cremans or glasses and pour gelatin liquid. Put in the refrigerator until the jelly solidifies.

10. Step 9:

    

    Before serving, you can decorate with whipped cream. Champagne jelly is ready! Bon appetit and have an extraordinary holiday!