Clericot Gelatin

Ingredients

2 powdered gelatin envelopes
2 cups of water
1 1/2 cups of sugar
1 can of peaches (diced)

Preparation

1
Spread the gelatin on the water and let it hydrate for a couple of minutes.
2
Add the sugar and heat the mixture untile the gelatin and the sugar dissolve completely (be gentle, don't cook the gelatin).
3
Remove from fire and in a large bowl add the champagne and the wine.
4
Let it rest overnight in the refrigerator.
5
Scrape the gelatin with a fork and mount in layers with the diced peaches in a white wine glass.
6
Atention: The alcohol is still present, thus keep out the reach of children.

Tools

 



About

A drink of British origin, popular in Southern Brazil, Uruguay and Argentina, turned into a refresing dessert.

Yield:

14.0

Added:

May 26, 2010

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