Clericot Gelatin
By: Euclydes Antoni...
Published: Wednesday, May 26, 2010 - 6:41am

Ingredients




2 powdered gelatin envelopes
2 cups of water
1 1/2 cups of sugar
1 bottle of champagne
1 bottle of white wine
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.

About


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