Sparkling Jelly Dessert

Another day, another Japanese recipe. Jelly seems to be popular in Japan, and by jelly, I mean gelatinous liquid. From coffee jelly in espresso drinks and desserts to tomato jelly in pasta, nothing is off limits. I think jelly is cool and refreshing, perfect for summer. This recipe is from 大人のお菓子, which I will try to call "Sophisticated Snacks" or something like that going forward. The original recipe uses sparkling wine, but I tried making it with sparkling juice as well and it was just as tasty. Use whatever sparkling beverage strikes your fancy; for sweetened beverages, like soda, omit the sugar.


Sparkling Jelly

5g gelatin, or about 1 packet
2 tbsp water (to soften gelatin)
50mL water
30g sugar
250mL sparkling wine, or other sparkling beverage

1. In a small bowl, combine the gelatin and 2 tbsp water. Set aside.
2. Using the microwave or stovetop, combine the sugar (if using) and water and boil until the sugar is dissolved. Transfer liquid into a bowl; this bowl will later be used to chill the gelatin until ready to serve.
3. Add the gelatin to the hot water, stirring to combine. Gently pour in the sparkling wine.
4. Set aside 50mL of this mixture at room temperature for later. Cover the surface of the remaining liquid with plastic wrap. Place into an ice water bath and refrigerate.
5. Before serving, whisk the room temperature liquid until foamy. Spoon the chilled jelly into small serving glasses and top with a spoonful of foamed gelatin.

If you run out of foamed jelly, you can take a bit of your chilled gelatin, heat it up to get it back to liquid state, and then froth away.

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