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.
Yield: 2 servings
Posted by Annette at Recipe Goldmine 2/11/2002 11:09 am.