Champagne Jelly

Champagne jelly with fruit — a stunning treat for New Year's!

Recipe author

Servings:

Champagne (one bottle)

750

Oranges

Pineapple (canned)

150

Sugar

150

Gelatin

Cream (whipped)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 0 % 0 g

Carbohydrates 84 % 16 g

117 kcal

GI: 19 / 6 / 75

Cooking method

Step 1:

Pour half a bottle of champagne into a bowl and wait for the bubbles to settle. Then sprinkle in the gelatin and let it bloom for 15 minutes.
Step 2:

We want clean orange segments with no membranes. Slice off the top and bottom of the orange. Then cut away the peel, taking a bit of the flesh with it so no white pith remains.
Step 3:

Carefully cut out the segments, leaving the membranes behind.
Step 4:

Cut each orange segment into three pieces. Cut the pineapple into small pieces.
Step 5:

Pour the sugar into a saucepan, then add the remaining champagne.
Step 6:

Set over low heat and warm, stirring, for 3–4 minutes until the sugar dissolves.
Step 7:

Take the pan off the heat, add the gelatin mixture, and stir until smooth.
Step 8:

Divide the oranges and pineapple among dessert cups or glasses and pour the gelatin liquid over them. Refrigerate until the jelly sets.
Step 9:

Before serving, you can garnish with whipped cream. The champagne jelly is ready! Enjoy, and have a wonderful celebration!