Rhubarb and Champagne Jelly by goaheadmakemylunch. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Rhubarb and Champagne Jelly

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Ingredients

4 portion(s)

750 g Rhubarb, cut in 5cm lengths
250 g champagne
600 g water
100 g sugar
10 g gelatine leaves

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6
7

Preparation
8
- Recipe is created for
  TM 31
9
Dessert

Recipe's preparation

Mill sugar 20 sec/sp 9. Scrape down sides and mill a further 20 sec/sp 9

Add rhubarb and water and cook 20 min/100 deg/sp "Gentle stir setting" . Allow to cool completely then drain through a fine sieve or nut milk bag for 10 minutes. Do not push rhubarb through the sieve or bag. You should have 500g of pink liquid. Pour 100g of liquid into jug and heat 3 min/50 deg/sp 2. Soak gelatine sheets while liquid is heating. Turn off temp and add squeezed gelatine to the jug while blades are moving 20 sec/sp 2. Slowly add remaining rhubarb liquid through hole in lid with mc in place 2 min/sp 2.

Remove lid and slowly add champagne then pour mixture into champagne flutes. Chill for at least 4 hours.

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Spatula TM5/TM6
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Tip

Pulp can be used in muffins.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.