Posted in Fruits, Jellies

Champagne Jelly with Mandarin Orange

Recipe from i-weekly
250ml champagne / sparkling white wine
15g castor sugar
3 pc gold gelatin sheet
1 mandarin orange, segmented
Soak the gelatin sheets in ice water for about 5 minutes till they soften.
Divide the mandarin orange segment evenly into 2 wine glasses.
Boil champagne and sugar in a pan, until the sugar dissolved.
Squeeze out excess water from the softened gelatin sheets and stir into the champagne mixture.
Slowly pour the champagne mixture into the wine glasses, ensuring that the mandarin orange segments stay at the bottom of the wine glass.
Place them inside the fridge for 2 hours or until jelly is set.
Makes 2 glasses.
Will SHE make it again?

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