Strawberry Champagne Gelee
2 1/2 cups Strawberries, sliced
3/4 cup Granulated Sugar
5 tsp Unflavored Gelatin
3/4 cup Water
3 1/8 cups Champagne or Sparkling Wine
3/4 cup Simple Syrup (see recipe)
In a bowl, combine berries and sugar and allow to sit for about 15 minutes. In a separate bowl, combine gelatin and water and allow time for gelatin to bloom. In a saucepot, mix sparkling wine and simple syrup. Melt down gelatin over a double boiler. Add gelatin to sparkling wine-syrup mixture. Bring all to a boil and cook for about 5 minutes. Allow to cool a little and then pour into 8 bouillon/soup cups. Portion fruit into the 8 cups. Refrigerate and allow to set. Makes – 8 servings
½ cup Water
½ cup Granulated Sugar
In a small saucepot, mix water and sugar together. Bring to a boil over high heat, stirring occasionally. Remove from heat. Allow to cool. Makes – ¾ cup
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
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