Champagne Jelly Dessert

Ingredients

500 ml champagne

1/2 lemon

3 tbsp sugar

10 g gelatin

For the cream:

150 g 35% cream

2 tbsp sugar

Soak the gelatin in ¼ cup water until it swells. Pour 100 ml of water into a saucepan, add the sugar, and lemon zest. Bring to a boil, remove from heat, and add the lemon juice. Mix thoroughly.

Dissolve the swollen gelatin in a double boiler and add to the syrup. Strain the resulting mixture through a sieve and combine with the champagne. Pour into glasses, leaving a little room for the cream, cover with cling film or foil, and refrigerate overnight. Before serving, garnish the dessert with whipped cream and sugar until stiff peaks form.

Enjoy!