Celebrate the New Year with Champagne and Saffron Jelly!

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The New Year 2016 is here! Take time to focus your intentions on all the good your new year can bring to you, and of course, indulge in a sweet treat to uplift your holiday vibe! Saffron is an exotic spice used for thousands of years as an elixir of happiness, love, and good health. Cheers! (Adapted from a recipe from Ottolenghi.com)

Champagne Saffron Jelly 

  • 1 bottle champagne (750mL)
  • generous pinch of saffron
  • 150g sugar
  • 25g of powdered gelatine

Directions:

  1. Pour 200mL of the champagne into a medium saucepan, with the saffron, sugar, and 100mL of water. Bring to a boil, then remove from heat.
  2. Add the powdered gelatine to the mixture and stir with a whisk until it completely dissolves.
  3. Pour the contents into a large bowl and add the rest of the champagne. Stir the contents again, and then pour through a sieve into a large jug, or some container that allows you to pour easily.
  4. Pour the liquid into a variety of glasses stopping a 1/4″ from the top. I used an assortment of vintage glasses.
  5. Place in the fridge until the jelly hardens. Sprinkle sugar sprinkles on top.

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Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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