Moët & Chandon Ice Impérial
Caramel Vodka Jelly Bite* with sea salt foam
*14g unflavoured powdered gelatin, 100ml caramel vodka, 200ml water, 400g caster sugar.
Soak the gelatin in 100ml vodka & 50ml water and set aside.
Combine the sugar and remaining water in a saucepan and heat on a low heat until the sugar dissolves and the syrup goes clear. Combine the gelatin and sugar water and beat with an electric mixer until thick and foamy.
Pour into a lined tray, dust the top with icing sugar and set aside to cool for at least 3 hours.
Cut into portions and dust each side with icing sugar
Make your jelly with all ingredients apart from the sea salt and Lecithin.
Make a water bath with filtered water and lecithin.
Use a hand blender in the sea salt bath to create bubbles.
Champagne served on ice with the jelly and sea salt foam in a gold shell.