← All recipes

🍽️ Champagne Jelly with Gold Leaf

156 kcal · 30 min · 4 servings

Champagne Jelly with Gold Leaf Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the lemon under hot water.
  2. 2. Pat the lemon dry with a cloth.
  3. 3. Peel the zest of the lemon using a vegetable peeler.
  4. 4. Juice the lemon to get the juice.
  5. 5. Add the lemon juice and the zest to a pot.
  6. 6. Add 200 milliliters of water and the sugar to the pot.
  7. 7. Heat the mixture over low heat until it boils.
  8. 8. Let the mixture cool down.
  9. 9. Remove the lemon zest from the liquid.
  10. 10. Mix the champagne with the gold leaf.
  11. 11. Add the champagne-gold mixture to the prepared syrup.
  12. 12. Take 6 tablespoons of the liquid and put them in a small saucepan.
  13. 13. Heat the 6 tablespoons of liquid in the small saucepan.
  14. 14. Dissolve the soaked gelatin in the warm liquid.
  15. 15. Stir the gelatin solution into the rest of the mixture.
  16. 16. Pour everything into a bowl.
  17. 17. Place the bowl in the refrigerator to let the mixture set.
  18. 18. Stir the mixture repeatedly to ensure the gold is evenly distributed.
  19. 19. Fill the mixture into champagne flutes once it becomes thick.
  20. 20. Let the jelly continue to set in the glasses.

Nutrition per serving