Champagne Jello With Italian Meringue

Ingredients for 4 servings:

80 ml  water
20 g caster sugar
2 sheets of gelatine
200 ml Rose Champagne
Frozen cassis

Italian Meringue:
2 egg whites
180 g sugar
35 g water

Preparation: 20 minutes and 1 hour to set
Cooking time: 5 minutes
You’ll need: Baloon Whisk

 

Method:

  1. In a pan, boil water with sugar and cook for 2-3 minutes.
  2. Soak gelatine and dissolve in the hot sugar syrup.
  3. Cool to room temperature and add champagne.
  4. Distribute jello in 4 glasses, add some frozen cassis and put refrigerate until it sets.
  5. For the meringue,  in a saucepan cook sugar with water until it reaches 118 ° C.
  6. Beat the egg whites in the mixing bowl.
  7. As soon as the sugar syrup has reached a temperature of 118 ° C, increase the speed of the stand mixer and gradually pour syrup into the meringue.
  8. Beat at medium speed until cooled to ca. 40 ° C temperature and meringue is thick and glossy
  9. Spoon meringue on the champagne jello and serve immediately.

 

Baked in partnership with Kenwood Switzerland

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