Recipe created by Nataša Pavlović @lostinluxembourg
Dessert
Festive Crémant Sorbet Jelly
Festive Crémant Sorbet Jelly
Let's make a Festive Crémant Sorbet Jelly.
What's better than a glass of Crémant to celebrate the festive season? A glass of Crémant with a piece of Crémant jelly and a Crémant Sorbet on top.
Prep time: 15 minutes.
Refrigerate: 8 hours min. or overnight
Ingredients
1 bottle
Crémant Rosé Brut Poll-Fabaire (750ml)
125g
Sugar
250ml
Water
2
Envelopes of powdered gelatin (apprx. 12g/1L)
10-15
Berries and/or edible Flowers
1
Rosemary for garnish
Recipe steps
1
In a small bowl, mix the gelatin with the water and set aside for 5 minutes to soften.
2
Pour the Crémant into the saucepan with the sugar and bring it to the boil, stirring until the sugar has dissolved.
3
Remove the saucepan from the heat and stir in the softened gelatin to dissolve it. Set the jelly aside to cool to room temperature.
4
If serving the jelly without berries, pour all the jelly mixture into the mold.
5
If adding embellishments (berries, edible flowers, rosemary branches etc.) pour half of the mixture into the mold with the embellishments and refrigerate until almost set (20-30 min). Then arrange the rest of the embellishments and add the remaining jelly mixture. Refrigerate until fully set, at least 8 hours or ideally overnight.
6
To unmold, fill hot water into the sink, dip the bottom of the mold into it to loosen the jelly. Place the serving plate on top and flip the mold.
7
Using a hot knife, cut the jelly into slices. Serve with a scoop of Crémant Sorbet and garnish with a sprig of rosemary and some berries.