Radar Armenia presents the foods in great demand in the world cuisine and their composition.
Can you cook by yourself and enjoy the warmth, the best taste, and the joy of the moment with your family? This time, we will present champagne jelly.
Ingredients:
- 6 envelopes of unflavored gelatin
- Two 750-ml bottles of chilled pink champagne
- 1 cup of honey
- Sunflower or olive oil for greasing
- Powdered sugar
Open one bottle of champagne, pour half into a large bowl, and sprinkle the gelatin evenly over the top, letting it dissolve.
Bring the champagne to a boil in a medium saucepan and simmer over low heat until completely dissolved. Stir in the champagne and honey and let sit for 5 minutes.
Strain the mixture through a sieve, pour it into a greased pan, freeze it overnight, cut it with a knife, or sprinkle it with powdered sugar and serve.
