Cranberry-Champagne Gelee with Lemon Cream
If you desire a richer flavor, substitute Port wine or your favorite red wine in place of Champagne.
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For 6 people
- 5 eggs
- 3/4 cup(s) sugar
- grated rind of 1 lemon
- 3/4 cup(s) lemon juice
- 1/2 cup(s) chilled butter or margarine
- 2 envelopes unflavored powdered gelatin
- 1/2 cup(s) water
- 1 cup(s) fresh cranberries
- 4 cup(s) Champagne
- 1/2 cup(s) sugar
Cranberry-Champagne Gelee with Lemon Cream Directions
- Sprinkle gelatin over water and let soften for 5 minutes.
- In the meantime, add the cranberries, Champagne and sugar into a large saucepan. Bring to a boil over medium-high heat. Cook cranberries for about 3 minutes, or until they have popped and are softened. Remove from heat and let cool 15 minutes.
- In batches, pulse cranberry/Champagne mixture until as smooth as possible in a food processor or blender. In one of the batches, add the softened gelatin and water mixture.
- Strain everything through a fine sieve into 6 serving glasses, each about 3/4 full. cover loosely with film wrap and refrigerate until set, about 2 hours.
- Dollop Lemon Cream on top before serving.
- Lemon Cream:
Beat eggs and sugar until pale and creamy with a hand-held mixer or stand mixer, about 2 minutes. Stir in lemon rind and juice and beat until well incorporated. Scrape into a double boiler or saucepan(being careful to stir constantly) over medium-high heat. If not using double boiler, lower the heat to medium. Whisk almost constantly and when hot, add the butter, a tablespoon at a time, whisking constantly still, until thick and creamy. Remove from heat and pour into a bowl. Cover with film wrap and let chill until cold.
- *You may substitute ready-made Lemon Curd if desired, simply whip until smooth before serving over Gelee.