18th September 2010
Post with 1 note
Oooohh, today’s post includes a recipe! It was a very special day, so I donned bright lime green shoes from Kate Kuba via the charity shop.
Here I am frolicking in the garden waiting for my champagne jelly to set!
Recipe for awesomeness:
- 450ml sparkling wine/champagne
- 5 sheets leaf gelatin or 1 sachet powdered gelatin
- 5 leaves 100% gold leaf (the safe to eat kind!)
- 115g granulated sugar
- 250ml water
- dash of lemon juice
- Gently heat the sugar, lemon juice and water together in a pan. Stir until the sugar has dissolved and then continue to simmer for 5 minutes.
- Pre-soak the gelatin sheets if using. Add the gelatin to pan and stir to dissolve.
- Place the gold leaf with half the champagne in a food processor and whizz until the gold is broken into little pieces. Beware that the champagne will fizz up as you do this.
- Pour the sugar syrup, champagne and gold into a jug. Leave in the fridge to set for one hour.
- Pour the semi-set jelly into individual champagne flutes. Leave for another half hour and, if able, stir the jelly again so the gold leaf is suspended in the middle.
- Set for another 3 hours, or overnight.
N.B. This recipe is adapted from one I found in the Sunday Times Magazine circa 2004. I’ve lost half the recipe so I had to improvise! Also, note that I forgot to stir the jelly, so the gold leaf sunk to the bottom.
See! It’s not all shoes!
All studio pictures © Jodi Warren Photography