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Happy Valentine’s Day ♥ with Pink Champagne Gelee by celebrity pastry chef Marisa Churchill
Happy Valentine’s Day to all Lovers!
For Valentine’s Day a great recipe, especially for MyBlog__MYLIFE readers,
from the unique and beloved Hollywood pastry chef Marisa Churchil
Pink Champagne Gelee
Makes: 6 servings
For each serving: 160 calories, 5c. fat
2/3 cup sugar
Peel of one lemon
7 sheets of gelatin
2 cups Pink champagne
Whipped cream
Almonds in pieces
Place the sugar, 2 cups of water and the lemon peel in a pot. Bring it to the boil in about 5 minutes, or until the sugar gets melt and become thick as syrup. While the syrup is boiling, add the gelatin sheets in a bowl and fill the bowl with cold water.
When the syrup is ready and the gelatin has softened, remove the gelatin from the water and add into the syrup, stirring until the gelatin to melt. Using a strainer, to strain the syrup and remove the lemon peels.
Add the champagne into the syrup, and stir the mixture for one minute. Transfer the mixture into 6 glasses of champagne and put in the fridge for at least 5 hours or until mixture thickens.
Before serving the gelee, put a tablespoon of whipped cream on each gelee, and a few pieces of almonds.
