Champagne jelly
The other day I had leftover prosecco in the fridge. Is there anything worse? When seen at the crack of dawn, light streaming into your refrigerator as you hunt for the milk, you know it’s already ruined. I had cheerfully popped the bottle the night before for a friend, we didn’t finish it before she left, and I certainly wasn’t going to donate a morning’s headache just for the sake of finishing it. Had it been good champagne, yes, certainly, but just-fine prosecco? No thank you.
So I made this champagne jelly, an idea first whispered in my ear by Ottolenghi. His recipe is for a full bottle, but, when adjusted, it’s perfect for using up the last cup of so if you have some in the fridge. You boil most of the alcohol with some saffron ( for color), but then add a little in at the end for flavor. So yes, if you share it with children they taste real alcohol. Good on them.
It has a strong champagne flavor, looks pretty in flutes, and would do well with some sweetened whipped cream on top.
Oh, and it wasn’t a hit at all…:
Champagne Jelly by Ottolenghi
+ 1 cup leftover prosecco/cava/champagne
+ saffron threads
+ 1/4 cup water
+ 1 gelatin envelope
Pour about half of however much leftover champagne you have into a pan. I poured in half a cup, and added a quarter cup of water. Bring that to a boil with few saffron threads and then removed from heat. Strain out the threads. Follow the instructions on your gelatin packet–mine advised sprinkling gelatin over the remaining champagne, pouring the hot liquid on top of that, and then stirring for about five minutes. Mine filled three flutes.
7 Comments
bridget
You guys are way fancier than us. Lux could teach Parker a thing or two.
Rachael Ringenberg
Whatever, I’ve seen him swilling martinis.
Annie Slocum
Lovely-can’t wait to try it!!
Rachael Ringenberg
Let me know your feedback! The recipe could certainly use some perfecting.
Annie Slocum
I am glad you translated it from metric and also the gelatin sheets to our powdered gelatin. I am going to try the cardamom shortbread too that is on the original recipe. I think this could be very festive for holidays!
Annie Slocum
Do you think it is worth it to use a good California champagne or is prosecco just fine? What about a rose champagne?
Rachael Ringenberg
I don’t think it’s worth it. Better to drink it! : ) Rose might be fun but I think the color might disappear. I’m not sure though–let me know!