Gelée Fouettée

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Time
Cook: 3 min Total: 3 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Make a syrup of the water and sugar.
  2. Add the soaked gelatine, juice of two lemons and the finely-pared peel of one lemon.
  3. Boil three minutes.
  4. Strain through a jelly bag.
  5. When cold, but still liquid, add the champagne and beat on ice until very frothy.
  6. Put into a mould or serve in glasses.
Original Text
*Gelée Fouettée ¹⁄₂ pint champagne ¹⁄₂ pint water 2 lemons 6 ozs. lump sugar A little over 1 oz. gelatine Make a syrup of the water and sugar. Add the soaked gelatine, juice of two lemons and the finely-pared peel of one lemon. Boil three minutes. Strain through a jelly bag. When cold, but still liquid, add the champagne and beat on ice until very frothy. Put into a mould or serve in glasses.
Notes
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