Britain – September 2019

This dessert was

servedatEdward

VII’scoronation

banquetin 1902

PHOTO:

©

JOHN KERNICK

12 BRITAIN http://www.britain-magazine.com

READING CORNER

Britannia’s Glory:

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by Maggie Ballinger

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The intriguing story

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Take inspiration for your

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Champagne jelly

RECIPE

Method:
PuttheChampagnebottlein thefreezer 30 minutesbeforeyoustart.Ina smallbowl,mix
thegelatinewiththewaterandletstanduntilsoftened,about2 minutes.(Ifusinggelatine
sheets,putin a bowl,addcoldwatertocover,andletsoakuntiloppy, 5 -10minutes.)
OpentheChampagneandpour½ cup(120ml) intoa smallsaucepan.Returnthe
Champagnetothefreezerif youcanstandthebottleupright.If not,putit in thefridge.
Addthesugartothesaucepan,placeovermediumheat,andstiruntilthesugar
dissolves.Removefromtheheat.Liquefythegelatinebysettingthesmallbowlofgelatine
in a largerbowlofhotwater(ormicrowavingonhighfor5 seconds).Stirthesoftened
gelatineintotheChampagnemixtureuntildissolved.Strainthrougha ne-meshsieve
intoa bowlandletcooltoroomtemperature.
Add2 cups(480ml) ofthechilledChampagnetothecooledgelatinemixtureandstir
well.If addingembellishments,pourhalfofthegelatinemixtureintoa 2½-cup(600ml)
mouldandrefrigerateuntilalmostset(30-45 minutes); arrange the embellishments on
top, then add the remaining gelatine mixture. If serving without embellishments, pour all
of the gelatine mixture into the mould. Cover and refrigerate until set, at least 8 hours or
up to 1 day. (If the time of day is right, you can sip the remaining Champagne.) To serve,
ll a bowl with hot water. Dip the bottom of the mould into the hot water for a few seconds
to loosen the jelly, then unmould the jelly onto a serving plate. Garnish with the mint.

The Ofcial Downton Abbey Cookbook by Annie Gray (White Lion Publishing, £25),

releasedin September,is fullof delicious recipes from both above and below stairs.

HISTORY/ NEWS/ REVIEWS/ INSPIRATION

Ingredients:Serves 6

1 bottle (750ml) Champagne

or other sparkling wine

2 envelopes (about 5 tsp) powdered gelatine

or 8 gelatine sheets

2 tbsp water

(^1) / 2 cup plus 1 tbsp (115g) sugar
Berries and/or edible flowers (optional)
Fresh mint leaves, for garnish