Discover what life was like in Victorian England, and uncover the history behind the real Avis Crocombe - head cook for Lord and Lady Braybrooke at Audley End House in the 1880s.
Curated by: English Heritage (102 videos)
Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp Happy New Year! The festive season is coming to an end at Audley End House and we find Mrs Crocombe busy preparing a light after-dinner palate cleanser. An ideal way to celebrate, this sparkling wine jelly is very easy to make and will keep its bubbles even after setting if properly chilled in advance. Keep in mind, it's just as alcoholic as a glass of Champagne! English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS • Bottle of Champagne (or another sparkling wine) • 5 oz (140g) sugar • 8 sheets gelatine • Diced fruit (optional) METHOD 1. Chill the Champagne as cool as possible before beginning. This will help to keep the bubbles in. You could put it in the freezer for 30–40 minutes, but be sure not to forget it's in there as it will explode! 2. Soak the gelatine sheets in cold water. 3. Put a little Champagne in a pan and heat with the sugar and gelatine sheets, stirring until dissolved. 4. Strain the mixture and leave to cool at room temperature. 5. Once cooled, gently add the remainder of the Champagne. 6. Pour into moulds and allow to set in the fridge for a few hours. 7. Turn out of the moulds and serve. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5 CHAPTERS 00:00 Introduction 00:34 For this recipe, you will need... 00:53 Dissolving the sugar 02:53 Completing the mixture 03:38 Moulding and setting 05:03 Turning out 07:01 Final presentation
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