CHAMPAGNE GELEE WITH FRESH CURRANTS
If you don't want your guests to have to remove the stems as they eat, use loose berries instead of sprigs.
Martha Stewart Weddings, Winter 2006
- 2 cups champagne
- 1/4 cup sugar
- 1 unflavored gelatin
- 6 fresh red or white currants
- Bring 1 cup Champagne and the sugar to a boil in a small saucepan. Remove from heat; let cool completely. Stir together gelatin and remaining cup Champagne in a small bowl; let stand until softened, 2 to 3 minutes. Stir in sugar mixture.
- Divide Champagne mixture among 6 (3 1/2-inch-long, 1 1/2-inch deep) oval molds or six (4-ounce) ramekins. Tap firmly on counter to release any air bubbles. Place 1 sprig currants in each ramekin. Refrigerate until firm, 1 to 1 1/2 hours. To unmold, set bottom of each ramekin in hot water about 10 seconds to loosen; invert onto a plate.
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