Champagne Jellies and Florentines

Thank you joining us to make these frivolous and fun sweet delights.

Please find the ingredients and equipment list below, if there are any questions regarding these, please drop me an email to jinny@cookingwithjinny.com

See you soon!

INGREDIENTS

Champagne Jelly

125g golden caster sugar (ordinary caster sugar is also fine)

1 orange

5 gelatine leaves (8.1g total in leaves) OR 15g gelatine powder. (1 rounded tablespoon + 1/2 tablespoon)

75cl bottle of champagne or sparkling wine. If going alcohol free can get good alcohol free wines, or you could try Elderflower juice - 400ml elderflower cordial instead of the wine.

2-3 tablespoons orange flavoured liqueur, such as Gran Marnier (just omit if going alcohol free)

Optional decorative berries - such as strawberries, raspberries or blueberries.

Florentines

50g butter

50g demerara sugar

50g golden syrup (if you cant get golden syrup, honey will be fine)

50g plain flour

25g dried cranberries

25g raisins

50g flaked almonds

25g walnut pieces finely chopped

2 oranges - for zest

150g chocolate (plain or dark)

METHOD - FLORENTINES

1. Prepare - zest your oranges and chop your walnuts in to finer pieces. Prepare your baking trays with either greaseproof paper or silicone sheets - no need to grease. Turn oven to 180ºC (350ºF, gas mark 4) or for a fan oven 160ºC (325ºF, gas mark 3).

2. Add the butter, sugar and golden syrup to a pan and melt on a low heat, stirring regularly.

3. Once melted, take it off the heat and add the flour whisking quickly so it is combined well.

4. Add the nuts, raisins and orange zest, mix well.

5. Spoon the mixture out on to the baking trays, Give them plenty of room as they will spread. Approximately 1 tablespoon for each one. Gently press them down to flatten.

6. Place in the oven for 8-10 minutes. You will know when they are cooked as the will have flattened down and be nice and golden.

7. Allow the florentines to cool for a few minutes on the baking tray. After about 5 minutes they should be cool and strong enough to be transferred to a cooling rack to cool down completely.

8. Once the florentines are cooled completely you can add the chocolate. Break the chocolate up and melt. If using the microwave put it in for 30 second bursts, stirring between each time until the chocolate is just melted. If using the hob, place the chocolate in a heat proof bowl over a pan of simmering water and stir frequently.

9. Turn the florentines over, and spread the chocolate over the flat side. Once the chocolate has hardened slightly, you will then be able to make the zigzag pattern with a fork on the chocolate.

10. Leave to set in the fridge.

Storage - in an airtight container they could last a month… if you don’t eat them all in the first day or two.

SUGGESTIONS

Swap the dried fruit - cherries, figs, and candied peel

Swap the walnuts- pistachio, pecans or more almonds.

METHOD - CHAMPAGNE JELLY

1. Peel the oranges and place in to a pan with the sugar and 250ml of water. Bring it to a simmer for 2-3 minutes.

2. Meanwhile prepare the gelatine.

   For the leaves - place them in a shallow bowl covered in cold water for 5 minutes.

   For the powder. Pour approximately 1/2 a cup of the sparkling wine in to a small bowl, add the gelatine powder, stir and leave to “bloom” for 2-3 minutes.

3. Remove the rind from the pan. Take it off the heat and add the gelatine. The water should still be very hot, but not boiling. For the leaves, take them out of the water, gently squeeze, add them and stir well. For the powder simply add. Stir well, you can use a whisk to help dissolve the gelatine.

4. Add the wine and the liquor, and stir. Pour in to a jug and then pour in to your glasses. Allow to set for approximately 8 hours.

   NOTE: If your jelly hasn’t set, don’t worry, it might be that your liquid wasn’t hot enough. You can heat it up again to a simmer, and then let it set again.

DECORATIONS AND SUGGESTIONS

Add fruit to the jelly - either at the beginning before you add the jelly to the glass, after you have added it, or half way through setting, or place on top once set. NB don’t add pineapple as the enzyme in it doesn’t react well with the jelly.

Use the sugared orange rind.

Edible flower.

Edible gold leaf.

Try different liquors - we saw gin, passionfruit and cassis ;-)

Try a rose sparkling wine, for it’s colour.