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?
Recipe from foodnetwork.comIngredients
4 thin slices prosciutto
3 cups reduced salt chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tbsp butter
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
Preheat the oven to 230 degrees C.
Place the slices of prosciutto on a lightly greased baking sheet.
Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes.
The slices will crisp up even more as they cool.
Reserve for garnish.
In a medium saucepan, bring the chicken stock to a boil.
Reduce heat to a simmer.
Blanch the asparagus in the chicken stock for 2 minutes.
Remove the asparagus.
Set the asparagus aside and keep the chicken stock at a low simmer.
In another medium saucepan, melt 1 tablespoon of the butter.
Add the shallot and cook until tender, about 3 minutes.
Add the Arborio rice and stir to coat in the butter.
Continue toasting the rice, stirring constantly, for about 3 minutes more.
Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes.
Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
Remove from the heat.
Gently stir in the asparagus and Parmesan.
Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.
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Recipe adapted from Leanne BeckIngredients
1 bottle (1.5L) champagne
35g castor sugar
8 leaves of gold gelatine leaves
2 punnets of strawberries
Soak the gelatine in cold water for 5 minutes or until softened.
Pour champagne and sugar into a saucepan and bring to a boil.
Boil for a few minutes to boil off some of the alcohol.
Remove from heat and allow to cool slightly.
Drain gelatin and squeeze out excess water, add to saucepan and stir until gelatine dissolves.
Cool to room temperature.
Pour jelly into the trifle bowl and strawberries.
Refrigerate until set.
Will THEY make it again?
maybe. since HE prefers konnyaku jelly
15g konnyaku jelly powder
200g sugar or according to taste
Whole strawberries. for decoration
Mix well jelly powder with sugar.
Pour the mixture into water.
Stir till dissolved and boil.
Flavour with champagne
Pour the solution into jelly mould lined with halved strawberries.
Top with whole strawberries for decoration.
Will THEY make it again?