I have grown to really love jelly thanks to Bompas and Parr's inspiring book, Jelly, whose simple naming belies some seriously complex jelly mongering inside. Since experimenting with many of their recipes, I have recently flown the nest and authored some of my own, guided by their extremely reliable liquid : gelatin ratio.
This recent experiment with raspberry Kir preserved the bubbles excellently, so I'd thought I'd share: if you let it melt on your tongue it comes alive and gives you little fizzy bursts of bubbly. Most of the alcohol isn't heated so it should give yo a little headiness too!
If you have any edible gold dust to coat the raspberries, that would look great, and give it a fizzy champagne look (see my 'shooting starberry jelly') but I couldn't find mine yesterday... anyway, here is the recipe:
For 500ml mold
150 ml creme de framboise
350ml cava / champagne
5 leaves of gelatine
125g raspberries
Edible gold dust (available at big Waitrose and elsewhere)
First rinse your berries and allow them to dry.
Next, mix 100ml of bubbly into the kir.
350ml cava / champagne
5 leaves of gelatine
125g raspberries
Edible gold dust (available at big Waitrose and elsewhere)
First rinse your berries and allow them to dry.
Next, mix 100ml of bubbly into the kir.
Cut up your gelatin into little pieces and submerge in a heat proof bowl with the kir - bubbly mix. Leave for 10 minutes.
Next place the bowl with the gelatin over a small pan of simmering water and allow the gelatin to dissolve completely. Stir so that all the gelatin is dissolved. Take off the heat and leave to stand for 2 minutes to cool a bit.
Now pour the rest of the bubbly over it, stir, and pass the whole mix through a sieve into a jug.
Now, if you have some gold dust take a spoon of it, dip your finger in it and gently smudge it over your raspberries.
You can now begin filling the mold. The berries float to the top, so to have them running through, you have to do it in stages. I quite like this one to have them all at the bottom of the mold though - as photographed. First fill it 1/3 full and place some of the berries in it, place in the fridge to cool until quite set.
Meanwhile keep the remaining mix at room temperature and repeat the above stage until you have used all the berries and mix.
If by any chance your remaining mix should set in the room (this is unlikely but possible if its a very cold day) you can melt it again by transferring it to a heatproof bowl and placing over a pan of simmering water.
Now pour the rest of the bubbly over it, stir, and pass the whole mix through a sieve into a jug.
Now, if you have some gold dust take a spoon of it, dip your finger in it and gently smudge it over your raspberries.
You can now begin filling the mold. The berries float to the top, so to have them running through, you have to do it in stages. I quite like this one to have them all at the bottom of the mold though - as photographed. First fill it 1/3 full and place some of the berries in it, place in the fridge to cool until quite set.
Meanwhile keep the remaining mix at room temperature and repeat the above stage until you have used all the berries and mix.
If by any chance your remaining mix should set in the room (this is unlikely but possible if its a very cold day) you can melt it again by transferring it to a heatproof bowl and placing over a pan of simmering water.
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