Champagne jelly

6 servings
2 hours

Pour half a bottle of champagne into a container and wait until the gases come out. Then pour out the gelatin and leave for 15 minutes to swell.

From orange, we need to get clean, film-free wedges. Cut one side of the orange and the other. Then remove the peel, gripping some of the flesh so that no white part remains.

Carefully cut out the wedges without films.

Cut the orange wedge into three parts. Cut the pineapple into small pieces.

Pour sugar into the pan. Pour the remaining champagne.

Put on a slow heat and stirring, warm up for 3-4 minutes until the sugar dissolves.

Remove the pan from the heat, add the mixture with gelatin and mix everything until homogeneous.

Put oranges, pineapples and pour gelatin liquid into cremans or glasses. Put in the refrigerator until the jelly sets.

You can decorate with whipped cream before serving. Champagne jelly is done! A pleasant appetite and an extraordinary holiday!