Champagne jelly with fruit and berries

8 servings
11 hours 15 min


1. Pour a small amount of champagne into a saucepan, soak gelatin in it for an hour. If the gelatin is leafy, cut it first. In general, focus on the instructions of the manufacturer of gelatin - take as much as is recommended for a given volume of liquid.

2. Clean the bananas and kiwis. Cut bananas into circles, kiwi into medium pieces. Try to keep the pieces even - so the dessert will be beautiful in the end.

3. Wash the apples, peel, remove the cores, cut them into cubes - the same as kiwi cubes.

4. Cut the grapes into halves, remove the currants from the sprigs, pinch the tails from the strawberries and cut the berries into halves or quarters (depending on the size) . 5 Put in glass salad bowls or vases in layers: strawberries, then kiwi, apples, bananas, grapes, top with current.

6. Put a saucepan with gelatin on the stove - on a slow fire. Heat, stirring. It is necessary that all gelatin dissolves and the liquid becomes homogeneous, but it is not necessary to bring the contents of the pan to boiling.

7. Remove the container from the heat, pour in the remaining champagne, mix everything.

8. Pour the resulting salad salad with fruits and berries over the resulting liquid, topping up the champagne with gelatin to the top so that all pieces of fruit are covered with it.

9. Put the jelly in the fridge for 3-4 hours, but better - at night. 10. The time has passed - take out the salad bowls with the jelly, lower each into a cup of hot water for a few seconds, then turn on a wide, beautiful plate. Jelly with fruits and berries is ready!