Friday, June 17, 2011
On the next episode of my podcast The Table Set, Andy, Greg and I discuss amuse-bouche, apertifs, and how to properly start a party. Since I am a lover of Prosecco and any cocktail you can eat, this recipe immediately came to mind. Conceived by pastry chef Catherine Schimenti and originally printed by the LA Times, here I adapted this a very easy, unique, and festive way to open an elegant meal.
1 (6-inch) length of a vanilla bean
3/4 cup sugar
2 Tablespoons (2 packets) unflavored gelatin powder
12 ounces Prosecco
Pour sugar into a small jar. Scrape the seeds from the vanilla bean into the sugar, add pod, lid jar and shake vigorously to mix thoroughly. Remove pod and add the vanilla sugar to 3/4 cup water in a medium saucepan. Heat over moderately high heat until the sugar dissolves and the syrup almost comes to a boil. Remove from the heat and set aside.
Sprinkle the gelatin over 1/4 cup cold water to soften, 1 to 2 minutes. Fold into the warm simple syrup and stir constantly until the gelatin is dissolved.
Carefully pour the Prosecco into the saucepan, and stir gently but quickly to combine. Pour the gelée mixture into molds or an 8-by-8-inch square cake pan lined with plastic wrap, and refrigerate until completely set, preferably overnight. To serve, carefully remove the gelée from the molds (use the tip of a knife to loosen each shot) or, if using a cake pan, cut the gelée into 1-inch squares. Serve cold. To really make an impression, garnish with edible 24K gold flakes.