Peaches in Champagne and Basil Jelly
Baking and Desserts • World
Description
Peaches in Champagne and Basil Jelly
Ingredients
- Gelatin 8 pieces
- Water to taste
- Lemon 1 piece
- Dry Champagne 25 fl oz
- Raw cane sugar 5 oz
- Chopped Sage Leaves 2 tablespoons
- Donut Peaches 15 oz
- Basil to taste
- Strawberry 8 pieces
Step-by-Step Guide
Step 1
Place the gelatin sheets in a bowl and cover with cold water.
Step 2
Meanwhile, in a saucepan, combine 150 ml of champagne, lemon juice, and sugar. Heat while stirring until the sugar dissolves.
Step 3
Remove the gelatin from the water, gently squeeze it out, and transfer it to the saucepan. Stir until completely dissolved. Strain through a sieve and let it sit for a while.
Step 4
In the slightly cooled mixture, add the remaining champagne and chopped basil. Stir and let it cool.
Step 5
Meanwhile, cut the peaches into small pieces and distribute them into champagne glasses.
Step 6
Pour the cooled champagne mixture into the glasses.
Step 7
Allow to set and garnish with basil sprigs and strawberries.
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