Fresh berries suspended in champagne gelatin keep well for several days, so prepare
this grown-up dessert on a day when you have an hour or two to keep an eye on the
gelatin mixture as it chills. Make sure you choose champagne flutes that are wide
enough to accommodate a spoon.
1 1/4 cups champagne, chilled, divided
1/4 cup granulated sugar
1 teaspoon unflavored gelatin
1/4 cup fresh raspberries
Rinse and dry two champagne flutes.
In a small saucepan, heat 1/4 cup champagne
with sugar and gelatin until sugar and gelatin dissolve and mixture comes to a simmer.
Remove from heat and pour into a heatproof glass measuring cup.
Add remaining chilled
Chill until mixture just begins to mound on a spoon, one to two hours.
Drop a couple of berries into each champagne flute.
Pour in enough of the gelatin
mixture to fill the flutes about halfway, taking care not to dribble down the sides
of the glass.
Drop in a few more berries.
Divide the remaining gelatin mixture between
the two glasses, and drop in a couple of more berries.
Using a fork, gently push the berries to varying depths.
Place the flutes in the refrigerator until gelatin is completely set, 1 to 2 hours.
Makes 2 servings.
Posted by Annette at Recipe Goldmine 2/11/2002 11:09 am.