Clericot Gelatin

Ingredients

2 powdered gelatin envelopes

1 1/2 cups of sugar

1 can of peaches (diced)

Spread the gelatin on the water and let it hydrate for a couple of minutes.

Add the sugar and heat the mixture untile the gelatin and the sugar dissolve completely (be gentle, don't cook the gelatin).

Remove from fire and in a large bowl add the champagne and the wine.

Let it rest overnight in the refrigerator.

Scrape the gelatin with a fork and mount in layers with the diced peaches in a white wine glass.

Atention: The alcohol is still present, thus keep out the reach of children.

A drink of British origin, popular in Southern Brazil, Uruguay and Argentina, turned into a refresing dessert.

14.0

Wednesday, May 26, 2010 - 6:41am