During this month a movement takes place calling Pink October what visa to celebrate awareness about breast cancer. Last year I went for the Truffled Vanilla Cupcake, remember?
Personally, I believe that actions like this are extremely important. Having awareness and knowledge about health is essential. I hope you have this conviction too!
The common thing would be to change the color of the blog to pink, but it wouldn’t really match. So, the food is in shades of pink, better, right? Okay, it turned out more pinkish red than pink. 😉
It’s a jelly for big people for using alcoholic beverages, in this case, Champagne. Okay, I confess: I used a good quality sparkling wine. The strawberry infusion in the drink is smooth, but just right.
While the coulis it adds a little more sweetness in addition to the rosewater flavor. Simple, but on a different level than traditional gelatin.
Well, here is my simple contribution.
Champagne and Strawberry Jelly
Makes: 6 portions, 75mL/each
Ingredients: gelatin
- 375 mL Champagne (or Extra Brut sparkling wine)
- 150 g strawberry
- 95 g crystal Sugar
- 6 g gelatin powder (colorless and tasteless)
- 25 mL water
Ingredients: SYRUP
- infusion strawberry
- 25 g crystal Sugar
- 30 mL water
- 2 teaspoons rose water
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: JELLY
- Method: in a pan, add the champagne and sugar, heat over low heat until the sugar dissolves. It should be warm, no need to boil. Pour the heated liquid over the strawberries and cover with plastic wrap. Leave to rest for 1 hour.
- Sprinkle the gelatin over the water, set aside for 10 minutes.
- Strain the infused champagne and reserve the strawberries (they will be used in the coulis).
- Heat 100mL of champagne until lukewarm and add the hydrated gelatin, stir to dissolve. Mix the gelatin mixture with the remaining champagne.
- Distribute into individual portions. Place in the fridge for at least 10 hours.
Mode: HOT
- Process the strawberries until they become puree. To the puree, add water, sugar and rose water in a pan, place over low heat and cook for 10 minutes until it thickens slightly. Try and adjust if necessary. It should be slightly consistent, but fluid.
- When serving, you can add a strawberry and serve the coulis with it.
