Edible Champagne
INGREDIENTS
(Serves 6, in flutes)
300ml hot water
50g caster sugar
500ml champagne / sparkling wine
4 leaves titanium strength gelatine
1/2 a cup Petite Ingredient Confetti
METHOD
(Total setting time - 4 hours)
Put the water and sugar into a small saucepan on a med-low heat, and stir to dissolve all the crystals.
Raise the heat and bring to the boil. Once boiling, reduce the heat and simmer for 3 minutes.
Pour champagne into a large bowl, add 4 gelatine leaves and soak for 5 minutes, or until the gelatine has softened and become slimy.
Remove gelatine leaves from the wine, using your hands, remove traces of wine from the leaves by squeezing the excess back into the bowl.
Place the softened gelatine leaves in the sugar mix in the saucepan, and stir well until the gelatine has totally dissolved. If any bubbles occur during this step, scoop them out and discard before the next step.
Return the gelatine sugar mix into the bowl with the champagne and stir until combined.
Refrigerate the jelly for 1.5 hours - until it is just starting to become wobbly, then remove from the fridge and transfer to a pouring jug.
Place a pinch of Petite Ingredient Confetti in the bottom of each champagne flute.
Pour the jelly into the 6 champagne flutes, almost to the top.
Using the other end of a dessert spoon, stir the jellies to encourage the petals to set evenly throughout the flutes.
Return the flutes to the fridge to set for a further 2 hours
Just before the 2 hour mark, prepare the orange blossom foam
When the orange blossom foam is complete, remove the champagne jelly flutes from the fridge. Using a spoon, transfer a small amount of foam onto the top of each champagne jelly.
Return the champagne jelly flutes topped with the orange blossom foam to the fridge, and leave to set for a further 30 minutes.
Once the foam has set, remove the champagne jelly flutes from the fridge and serve with long teaspoons.
