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Berries In Champagne Jelly

Categories:
desserts, fruits

***CHAMPAGNE JELLY***
1 envelope unflavored gelatin; plus 1 teaspoon
1 cup cold water
3/4 cup granulated sugar; plus 2 tablespoons
1 bottle -- (750 ml) dry
-- champagne, at room
-- temperature
--or other sparkling wine
***BERRIES***
1 1/2 pints mixed berries
--such as blackberries
--blueberries and raspberries
2 tablespoons granulated sugar

TO MAKE CHAMPAGNE JELLY: 1. In a nonreactive 3-quart saucepan, sprinkle gelatin over water; let stand for 2 minutes. Add sugar. Heat over low heat, stirring, until sugar dissolves, 2 to 3 minutes. Remove from heat and slowly stir in Champagne. 2. Pour into an 8-by-11-inch nonreactive dish; cover and chill for at least 6 hours or overnight. (Jelly will be softly set.)

TO PREPARE BERRIES & FINISH DESSERT: 1. In a medium bowl, gently mix berries and sugar. Let stand at room temperature for 2 hours. 2. To serve, break up jelly with a rubber spatula. Layer jelly alternately with berries in 6 tall dessert glasses, ending with berries. Drizzle any berry juices over the top. (The dessert will keep, covered, in tile refrigerator for up to 2 hours.)

Developed by: L1NDSEY SHERE, CHEZ PANISSE, 1517 Shattuck Avenue, Berkeley, California, (510)548-5525/(510)548-5049.

MAKES 6 SERVINGS.

200 calories per serving; 2 grams protein; 0 grams fat; 43 grams carbohydrate; 5 grams alcohol; 0 mg sodium; 0 mg cholesterol; 4 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, September 1997

Yield: 6 servings

Preparation Time: 0:00




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