los angeles guest suites

 

pom couscous

pom steak

Sparkling Jellies

by Amy Sherman
Print Email

sparklingjelliesOk, so England isn't the home of one of the world's greatest cuisines, but it has exported a number of delicious dishes. I'm particularly fond of crumpets, Summer pudding, bangers and mash, fish and chips, the Sunday roast with Yorkshire pudding, and chicken tikka masala (while not completely English the combining of chicken tikka with a masala sauce is believed to be a British invention). On the rise in popularity are sticky toffee pudding and perhaps one day, my favorite English sausage the chipolata.

Something else I think of as decidedly English that has not gained in popularity yet here in the States, are Jellies. Not jelly like grape jelly, but jellies for eating that we call gelatin or Jell-o. But the British versions are much more sophisticated often including booze and ending up like gelatinized versions of elegant cocktails. Every Summer, British cookery magazines feature a variety of these lovelies which can be served instead of a cocktail, as a starter, a palate cleanser or a dessert.

The possibilities are endless. One package of gelatin and you are on your way! Other requirements include little glasses and tiny spoons. I have collected some shot glasses for this purpose and also use my otherwise rarely used vodka set.

In fact, vodka is a good ingredient for some jellies. Look for juices, fruits and any number of liquors for inspiration. Any sparkling wine is wonderful "gelatinized". It's a great way to use up your bubbly, if you are left with some extra in the bottle. You could also add some fruit flavored syrup instead of sugar. Recipes are really more formulas than anything else. I'm working on a limoncello version at the moment...

Sparkling Jellies

Ingredients

1 envelope powdered gelatine (such as Knox) 1/4 ounce or about 1/2 Tablespoon
1/4 - 1/2 cup sugar, depending upon your taste
1/4 cup cold water
1 bottle of sparkling wine, if it's missing a glass or two that's ok
fruit, as desired

Instructions

In a saucepan combine the gelatin, sugar and water. Let sit for 10 minutes, stir to combine. Add the wine and heat until gelatin is thoroughly dissolved. Pour into glasses and top with fruit if desired. Chill for several hours.

Enjoy!

 

Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy.

Add comment


Security code
Refresh

Restaurant News

New & Notable Restaurants in San Francisco
San Francisco
by Amy Sherman

SFanchovyOne of the nice perks of writing about food is being invited to restaurants and even getting to preview ones that have not yet opened. While busy writing the cookbook I have taken some breaks to...

Read more...
Enjoying Spring with a Kabusecha Sip
Philadelphia
by Alexis Siemons

greenteaOnly a few weeks into spring and I can't stop steeping grassy greens. The bright, vegetal flavors with subtle hints of sweetness are in harmony with the buds on the verge of blossoming.

While I...

Read more...
Adana Restaurant
Los Angeles
by David Latt

dlimg_9723.jpgOne of my favorite restaurants isn't close to where we live. Adana is forty-five minutes away in Glendale.

The light and airy dining room suggests a banquet hall in an elegant European...

Read more...
Ferry Building Marketplace
San Francisco
by Joseph Erdos

ferrybldgEvery city has its famous market building and San Francisco is no exception. On my trip to the city by the bay last month I couldn't help but visit the Ferry Building Marketplace, a collection of...

Read more...