Sparkling glitter jelly


champagne

Ingredients 8
Servings 4
Time

Ingredients

  • 285
    ml
    boiling water
  • 1
    orange, rind and juice
  • 115
    g
    castor sugar
  • 20
    ml
    gelatine
  • 60
    ml
    boiling water
  • 1
    orange, strained juice
  • 375
    ml
    sparkling wine
  • 3
    leaves edible gold leaf
 

Method

 
Place the boiling water in a saucepan with the orange rind and castor sugar. Dissolve over low heat and then leave to cool. Remove the orange rind and add the gelatine, melted in the boiling water, and the orange juice, half the sparkling wine and gold leaf into a food processor and blitz until it turns into glitter. Add the sugar syrup and remaining sparkling wine and mix. Chill and keep stirring until it sets (this prevents the gold from sinking). Spoon into individual glasses.
 

Read more on: festive 2014  |  cocktails
 

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