Saturday, 14 June 2008
I had an earworm all day yesterday - for some reason I had Hotel California going round and around my head. Which got me slightly fixated on the idea of pink champagne on ice... No way would the landlord tolerate mirrors on the ceiling.
And how best to have pink champagne on ice? In the form of a pink champagne jelly.
Hotel California Jelly
200g strawberries sliced and marinated in a spoonful of cointreau and a spoonful of icing sugar
Put in a saucepan with 50ml pink prosecco and brought to the boil.
When the sugar was totally dissolved I added 3 sheets of soaked and wrung out gelatine.
When the gelatine was melted and the mixture was syrupy I added a dash of rosewater and another 200ml of pink prosecco. Which fizzed wildly. Spooned the strawbs into glasses, poured the liquid over the top and chilled for 3 hours. You can see on the left how some of the bubbles from the prosecco stay suspended in the jelly, so it is lovely and fizzy on the tongue. When we were ready to eat dessert I poured a little float of single cream over each portion.
I thought it was fab. My husband felt that there was too much jelly at the bottom, because the strawberries floated. I feel that asking the opinion of someone who doesn't love desserts was an error of judgement.