Sunday, 6 Dec 09
Christmas is coming. If you’re anything like me, ominous music begins to play in your mind as you hear that statement, followed by the frantic calculation of exactly how many days there are to go until Christmas Eve, which is the day my family celebrates (under 18 days remain, if you were wondering). This is of course, ironic, since I don’t actually need to organise anything for Christmas dinner (this is the advantage of living at home with parents), but there is still that slight sense of panic – what to get so and so for a present, what to cook to wow the family, how much yelling I’ll need to put up with as the house is cleaned in a furious whirl of broomsticks and dusters. So here’s a refreshing alcoholic dessert to calm the nerves. It would also be perfect for the big event, as it needs to develop overnight and can thus be done a day or two in advance.
I found this recipe on smh a while back. It’s fairly simple, considering it was originally a Heston Blumenthal recipe, I quirked it a little to suit me, and it worked in most cases – the few in which it didn’t quite work probably would have worked if i had given a subtle jiggle as the article suggests. I also believe finer bubbles could be achieved in proper glasses, but these were conveniently sized in fitting in the mini-bar freezer. And the raspberry was a cute touch. I used a sweet bubbly pink moscato from the Hunter Valley, which has the fame of being the first alcoholic drink I actually enjoyed and picked out for myself.
750ml Champagne or sparkling wine (use something you enjoy drinking, but don’t break out the expensive Moet and Chandon you received for your 18th birthday and still have not drunk.)
100ml creme de cassis or other berry liqueur (I didn’t have any on hand, but used the same amount of cold water to dissolve the gelatine in)
150g caster sugar
2 tbsp gelatine powder
Place six wine glasses in the freezer for 15 minutes. Sprinkle the gelatine powder evenly over a bowl of cold water and allow to bloom.
Open the champagne, pour 150 ml into a pan and reseal the bottle with a wine cork. Add the sugar and creme de cassis to the champagne and gently heat, stirring until the sugar has dissolved, but without letting the mixture boil or get too hot. Remove from heat.
Add the gelatine to the mixture, whisking continuously until dissolved. Pour into a jug with a pouring lip/spout.
Pour around 50 ml into each glass, and add a raspberry for extra festive cheer. Slowly and gently top with champagne, trying to minimise frothing. Return the glasses to the freezer for 20 minutes, then transfer to the fridge and leave overnight before serving.
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