Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Champagne Gelatine Shots
A big hit at every party, that certain something before a gala or even a little highlight on a birthday.
| Ingredients | ||
|---|---|---|
| 350 | ml | Champagne (or another type of sparkling wine) |
| 60 | ml | Gin |
| 1 | tablespoon(s) | Sugar |
| 1 | tablespoon(s) | Lemon juice |
| 5 | leaves | Gelatine |
| some | Seperating spray | |
| Edible glitter | ||
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Pour 290 milliliters of champagne into a saucepan with the sugar and lemon juice. Soak the gelatine in it for about 5 minutes.
-
Heat the liquid carefully over low heat. Stir constantly until the gelatine has dissolved. Then set aside briefly and stir in the remaining champagne along with the gin.
-
Prepare an ice cube tray or similar container with the separating spray and fill with the champagne mixture, leave to cool and then place in the fridge for about four hours.
-
Place the container briefly in hot water so that the cubes can be easily removed.
-
Alternately, remove from the mold and cut the gelatine into cubes with a hot knife.
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Finally, sprinkle the cubes with edible glitter and serve.
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