- – 3 bunches of grapes;
- – 300 ml of pink champagne;
- – 5 pcs of sheet gelatin.
Soak the leaf gelatin in cold water for 10 minutes.
Pour into a glass of 300ml pink champagne, put in the microwave for 30 seconds to warm up at full power.
Put in a glass with champagne squeezed from water gelatin, stir until completely dissolved. At the same time, the champagne will cool a little. If the foam is formed on top, just remove it with a spoon – with it the dessert will not look so beautiful.
Spread bunches of grapes on molds, pour jelly champagne. Remove the molds for 4 hours in the refrigerator, you can all night, the main thing is that the dessert is well frozen.
Before serving, lower the moulders for a couple of seconds into hot water, then gently pull over a bunch of grapes, pull out the jelly. With jelly grape bunches, serve any soft cheeses, pâteau tartlets and champagne.