Sparkling Jelly with Golden Caviar

🧂 Ingredients

• 20 gr caviar
• 300 ml Champagne brut
• 12 gr gelatine sheets
• 125 ml water
• 5 gr sugar

Instructions

• 1 Soak the gelatine sheets in ice water until soft.
• 2 Bring the water, sugar and half of the Champagne to the boil and simmer for 2
  minutes until the sugar dissolves.
• 3 Whisk in the softened gelatine sheet.
• 4 Add the remaining Champagne and immediately transfer the liquid into serving
  glasses or a silicone mould and refrigerate until completely set (can be
  overnight).
• 5 Unmould the Champagne jelly or serve directly if individually portioned and
  garnish with a teaspoon of the caviar.

Nutrition Info