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Strawberries in Champagne Jelly Parfaits

Just in time for the holidays, cookbook editor Fran McCoullough gives this recipe in her cookbook, "The Best American Recipes of 1999." You simply add a little gelatin to a bottle of Champagne for a sparkling, tender jelly that's spoonable and irresistible. Inexpensive Champagne works just fine, as does Prosecco, a sparkling Italian wine.

3 1/4 teaspoons unflavored Knox gelatin
1 cup water
3/4 cup plus 3 tablespoons sugar
1 bottle dry Champagne
1 pint strawberries, cleaned and sliced (or raspberries)

Sprinkle the gelatin over the surface of the water in a medium saucepan and let soften, about 5 minutes.

Put the pan over low heat and stir with a wooden spoon just until the gelatin has dissolved; do not cook. Stir in all but 1 tablespoon of the sugar and remove pan from the heat. Stir until the sugar has thoroughly dissolved, then stir in the Champagne. Pour the gelatin into a shallow bowl (or 7-cup plastic container), cover and refrigerate until set, at least 8 hours, or overnight.

To assemble, in a bowl, toss the berries with the remaining 1 tablespoon of sugar. "Scramble" the gelatin with a fork.

Spoon a scant 3 tablespoons of gelatin into each of six wine or Champagne glasses and top with a layer of berries; repeat two more times. Drizzle a little juice from the berries over the top and serve cold. Makes 6 servings.

Thursday, December 09, 1999



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