Wednesday, December 17, 2008

Wild Hibicus Champagne Jellies




The perfect, simple, very adult and absolutely gorgeous desert for your next event! Your guests will never know how simple this is & you will seem like an Iron Chef!

1 jar Wild Hibiscus Flowers in Syrup
1 2/3 cups sparkling wine (the half empty bottle of bubbly left in the fridge is a great use for this recipe)
½ cup water
5 gelatin leaves or 3 teaspoons gelatin powder
Whipped cream, dark chocolate curls & maraschino cherries for garnishing

Add sparkling wine to a mixing bowl
Pour ½ cup of the Hibiscus syrup (no flowers) into the wine.
In a small saucepan over low heat, warm water & dissolve gelatin. Do not boil
Pour into the wine through a sieve & mix through
Place a Wild Hibiscus Flower into 6-7 champagne flutes or fancy glasses & 2/3 fill with the jelly mix.
Refrigerate overnight to set (the flowers will set in all sorts of crazy positions)
Top with a whipped cream swirl, maraschino cherry (preferably with stems) & curled dark chocolate.
Tip: Curl dark chocolate by warming slightly & using a potato peeler, Enjoy!
Tip: Canned whipped cream will do fine such as dairy whip etc.

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