Kir Royale Jelly

Sometimes it is fun to bring a little magic into the kitchen. This delicious liqueur infused jelly will bring a smile to everyones faces.

The ingredient of Kir Royale Jelly

• 5 titanium strength gelatine leaves see note
• 750ml bottle sparkling white wine
• 150ml berry liqueur such as chambord or creme de cassis
• 150g caster sugar

The Instruction of kir royale jelly

• place six wine glasses or wide champagne flutes in the freezer to chill for 15 minutes
• soak gelatine leaves in a small bowl of cold water for 5 minutes to soften
• meanwhile pour 150ml sparkling wine into a pan over medium heat add the sugar and berry liqueur and gently cook stirring until the sugar has dissolved remove from the heat
• squeeze excess water from the gelatine leaves then add the leaves to the pan whisking constantly until dissolved divide among chilled glasses pour remaining sparkling wine into a jug wait for the foam to subside then carefully pour into the glasses return the glasses to the freezer for 15 minutes to cool then transfer to the fridge and leave overnight until bubbles have formed and the jellies are set

Nutritions of Kir Royale Jelly

fatContent: 243 78 calories
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: 36 grams carbohydrates
fibreContent: 36 grams sugar
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a

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