19.May.2008 Champagne Boob
Oh, hi, internet. Remember me? I have been living life and ignoring you. Here is a thing I did:
After talking about molecular mixology for a while, I decided to give it a shot. I could not find a place in San Francisco that made these schmancy cocktail concoctions, so if you know of one — tell me! I figured a gelatin-based recipe would be an easy foray into the world of drinky science. Joy was game for joining me in making foamy champagne gelatin with citrus. Adventure!
When we took the foamy champagne gelatin out of the martini glass we’d been allowing it to set in and put it on to the plate so we could garnish it … it looked like a boob. We got the giggles big time. Judge for yourself:
The delicious boob in question
It was delicious! Very light and refreshing. We skipped the spiced sauce the internet recommended in favor of some plain fruit. Much better. The spiced sauce was too sticky sweet and took away from the sparkly good times.
Here’s how to make Foamy Champagne Jiggle Boobs:
- 2 (1/3 ounce) envelopes unflavored gelatin
- 1 cup boiling water
- 2 cups chilled champagne (We thought it could use more champagne. Next time will try substituting some champagne for water. But this is the recipe we used)
- 1 ruby red grapefruit or orange (Wanted blood oranges, but the store didn’t have ‘em)
- really any other fruit that you want
- 4 martini glasses
Accidental panoramic photo of a bunch of the steps involved
- Coat the martini glasses with cooking spray. I’m not positive this helped, but it doesn’t affect the taste and maybe it would have stuck to the glasses without the spray.
Sparkling and refreshing! - Cut the peel and white pith from the citrus. Working over a bowl, cut between the membranes to release segments, allowing them and the excess juices to fall into the bowl. Set aside.
- Whisk sugar and gelatin in a medium bowl to blend. Add boiling water and whisk vigorously to until gelatin and sugar dissolve and mixture becomes very foamy, about 2 minutes. Strain the juices from bowl of fruit into gelatin mixture and whisk to blend.
- Refrigerate gelatin mixture until lukewarm, stirring occasionally, about 25 minutes. Whisk in chilled champagne. Divide the gelatin among the glasses. Cover each and refrigerate until gelatin sets, at least 2 hours and up to 1 day.
- If you don’t want it to look like a boob, then serve it in the martini glasses with the fruit on top. If you do want it to look like a boob, remove it from the glass, dump it on a plate, and put the areola-like garnish of your choice on top.
Ta-da!
