Champagne Gelatin With Peaches And Plums Food

CHAMPAGNE GELATIN WITH PEACHES AND PLUMS

Steps:

• Bring champagne, 2 cups sugar, tea, and 6 cups water to a boil; reduce heat, and simmer 10 minutes. Add peaches; simmer gently for 5 to 20 minutes (knife should insert easily into peach). Let peaches cool in liquid, 3 hours. Peel peaches; slice 2 into eight sections each. Set aside remaining peaches. Strain liquid. Chill 2 cups liquid. Sprinkle gelatin over cold liquid; let stand to soften, 5 minutes.
• Meanwhile, bring 2 cups liquid to a boil. Add to gelatin mixture; whisk to dissolve gelatin, about 5 minutes. Pour 3 tablespoons of the mixture into mold to coat the bottom. Cover; refrigerate 30 minutes, until just set.
• Combine remaining 1 1/2 cups sugar and 1 1/2 cups poaching liquid in a skillet; bring to a boil, stirring to dissolve sugar. Reduce heat; let syrup simmer. Halve plums, and remove pits. Add plums, cut sides down, and poach until skin loosens, 5 to 10 minutes. Remove from syrup; let cool. Remove skins. Slice each into four wedges. Chill.
• Arrange plums over gelatin in mold. Add 3/4 cup gelatin mixture. Cover with plastic; refrigerate 45 minutes, or until set. Add remaining gelatin; arrange peach slices on top. Cover with plastic; chill until set, 6 hours.
• To unmold, dip mold briefly into hot water, and run the tip of a knife around edge. Invert onto a platter. Cut reserved peaches in half, discard pits, and serve with gelatin.

PROSECCO AND FRUIT GELATIN

Steps:

• Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 25 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 2 hours and up to 2 days.
• Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.

CHAMPAGNE AND SUMMER FRUIT WEDDING JELLY

Steps:

• Place gelatin in a heatproof bowl and add enough Champagne to cover (about a scant 1/2 cup); let stand 10 minutes. Place bowl over (but not touching) simmering water, stirring occasionally, until gelatin has melted; stir in sugar until dissolved.
• Stir another scant 1/2 cup Champagne into gelatin mixture and strain through a fine mesh sieve into a large liquid measuring cup. Strain lemon juice through sieve and add enough Champagne to gelatin mixture to make 2 cups.
• Place fruits in the bottom of a 2-cup mold. Add one-third of the gelatin mixture and transfer mold to refrigerator. Refrigerate until fruit is set, about 2 hours. Add remaining gelatin mixture to mold and return to refrigerator until set, 2 to 4 hours more.
• Moisten a serving plate with water. To unmold, set the mold in a bowl filled with warm water until the jelly around the edge has melted just slightly (this can take anywhere from 2 to 30 seconds). Invert mold onto prepared serving plate. Serve immediately or refrigerate until ready to serve.

PEACHES & CREAM GELATIN

Steps:

• Empty both packages of peach gelatin into a bowl. Stir in 2 cups of the boiling water until the gelatin is fully dissolved. Stir in 3/4 cups of the cold water and the peach schnapps or water. Refrigerate mixture until thickened. If using canned peaches, drain well. Arrange some of the peach slices in a formation in the bottom of a 9-cup mold. Reserve remaining peaches. Spoon thickened peach gelatin into the mold over te arranged peach slices. Refrigerate until gelatin is set but not firm.
• Meanwhile, in a separate bowl, sprinkle unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water. Stir in 1 1/2 cups of the boiling water until gelatin is fully dissolved. Stir in sweetened condensed milk until the mixture is smooth. Refrigerate mixture until slightly thickened. Chop up any remaining peach slices and fold into sweetened condensed milk mixture. Gently spoon into the mold over the peach gelatin layer. Refrigerate until firm. Unmold and serve.
• Makes 9 cups.

JUICY FRUIT PUNCH WITH CHAMPAGNE

Steps:

• In a bowl or pitcher, combine the orange, cranberry, apple and pineapple juices.
• Pour in the lemon-lime flavored carbonated beverage, champagne, and frozen strawberries. Wait a minute or two for the strawberries to moisten up, then pour into glasses and serve.

JELLIED CHAMPAGNE DESSERT

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cold grape juice; let stand 1 minute. Heat over low heat, stirring until gelatin is dissolved. Stir in sugar. Remove from heat; stir in remaining grape juice. Cool to room temperature., Transfer gelatin mixture to a large bowl. Slowly stir in champagne. Pour half of champagne mixture into eight champagne or parfait glasses. Add 1 strawberry to each glass. Refrigerate glasses and remaining gelatin mixture until almost set, about 1 hour. , Place reserved gelatin mixture in a blender; cover and process until foamy. Pour into glasses. Chill until set, about 3 hours.

FESTIVE CHAMPAGNE GELATIN

Steps:

• Combine unflavored gelatine and granulated sugar in large microwaveable bowl. Stir in champagne. Let stand 3 min. or until gelatine is softened. Microwave on HIGH 3 min. or until gelatine and sugar are dissolved, stirring after each minute. Pour into 8 champagne flutes.
• Refrigerate 2 hours or until firm.
• Brush corn syrup onto rims of filled flutes; dip in decorating sugar until rims are evenly coated with sugar. Sprinkle with pomegranate seeds.

PEACHES IN CHAMPAGNE

Steps:

• Cut a cross in the skin of the peach, before placing it in some hot water for a while to allow for easy peeling.
• Cut the peach in half, twist the halves in opposite directions to dislodge the pit.
• Peel and cut the peach halves into wedges.
• Place 2 to 3 wedges in a champagne glass.
• Place also 1 or 2 cherries into the glass.
• Pour in the champagne.
• Add a teaspoon of cherry liquid to color the drink pink.
• Serve immediately.