Ribband Jelly Recipes

CHAMPAGNE AND SUMMER FRUIT WEDDING JELLY

Champagne and Summer Fruit Wedding Jelly image

Bring a refined touch to the dessert table with this Champagne gelatin recipe from "Jellymongers," by Harry Parr and Sam Bompas.Also try:Ribband Jelly

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 5

Ingredients

5 sheets of gelatin, cut into pieces
Scant 2 cups Champagne
Scant 1/4 cup superfine sugar
Dash of freshly squeezed lemon juice
1/2 cup small fruits, such as blueberries, raspberries, or grapes, rinsed

Steps:

Place gelatin in a heatproof bowl and add enough Champagne to cover (about a scant 1/2 cup); let stand 10 minutes. Place bowl over (but not touching) simmering water, stirring occasionally, until gelatin has melted; stir in sugar until dissolved.
Stir another scant 1/2 cup Champagne into gelatin mixture and strain through a fine mesh sieve into a large liquid measuring cup. Strain lemon juice through sieve and add enough Champagne to gelatin mixture to make 2 cups.
Place fruits in the bottom of a 2-cup mold. Add one-third of the gelatin mixture and transfer mold to refrigerator. Refrigerate until fruit is set, about 2 hours. Add remaining gelatin mixture to mold and return to refrigerator until set, 2 to 4 hours more.
Moisten a serving plate with water. To unmold, set the mold in a bowl filled with warm water until the jelly around the edge has melted just slightly (this can take anywhere from 2 to 30 seconds). Invert mold onto prepared serving plate. Serve immediately or refrigerate until ready to serve.

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