How to Make Champagne Jellies - The Victorian Way
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- Опубліковано 18 тра 2024
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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!
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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.
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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 - Розваги
“To really bring out the sparkle, I shall be setting fire to Mary-Ann, which Lady Braybrook finds frightfully amusing.”
"Not all of her, of course. Just the hair."
@@idjtoal that made me laugh so much.
LMAO
Best comment lol
Best comment! 🏆 Love ur humor
"It is one of the FEW modern conveniences that I allow in my kitchen," said Mrs. Crocombe, disapprovingly peering over her glasses at the frozen pizza, gravy mixes, and salad dressing bottles in most of our homes.
Boxed macaroni and cheese (but I disapprove of that too)!!!
Right? I felt the judgment right away 🫥
i'll endure the disapproval for my delicious ranch dressing
I felt so violated, like how can she possibly know this and yet so guilty at the same time. I'm sorry Mrs. Crocombe.
And yet I feel there might be a hint of pride that so many people can keep such food fresher for longer then anyone could have dreamed of back then. But knowing her she'd much rather not show it. 😅😂
So Jell-O™ shots are actually Victorian in origin! This channel really *is* educational!
I thought the same thing! 🤣
They’ve come a long way from the table of the aristocracy to a walk up window on canal street 😂
Jell-O didn’t exist in Victorian times. It’s a brand name.
@@xr6lad You think I don't know that? I even jokingly included the " ™ " mark in my comment.
We tend to call them "Jell-O shots" regardless of which brand is being used.
the aristocracy getting LIT in the 1800s.
Will I ever make this? No. Will I watch this video? Absolutely yes.
Well, you would have to be able to afford champagne and Mrs Crocombe first.
it's so relaxing
You should give it a go. It's a really simple recipe and well worth the small effort.
I made one of her Christmas custards, I thought no way will mine work as well. Was amazing. I poured a small amount of Lagavulin smoked whiskey on top. It was SO good. I was sincerely proud of myself. Give it a go! I think I’ll try this recipe as well! Happy New Year from 🇬🇧
I feel the same way!
When my mother was in service ,not such a high standing household as mrs Crocombe served, claret jellys were often made forgrand dinners. Mum taught me how to make them they caught light from the candelabra and glowed like garnets on the table.
My Nana used to make port jellies to go with beef at Christmas
That sound cool!😮 wonder how that looks
@@arminarlert1953 very festive actually. Like little red santa hats 😄
@@martynnotman3467 That sounds really good, actually. Kind of like cranberry sauce with turkey.
@@martynnotman3467 I think I would enjoy that
"As these are in copper molds, not ceramic , they should turn out with quick dip in hot water or being wrapped around with a hot cloth" - I bet no mould dared not to turn out in Ms Crocombe's kitchen !
I think that first jelly didn’t come loose from the mold very well; the bottom doesn’t have the clean lines of the rest. I think Mrs C adjusted her method a bit and the rest released from their molds just fine.
One stern look from Mrs. Crocombe and the jello lept right out of the mould.. She's like a polite drill sergeant who doesn't scream and swear at you.
The sophisticated ancestor of jello shots!
Yes! 😁
My daughter and I visited Audley End House back in June. (We're from Southern California.) It is so beautiful in person, the grounds are pristine and we even took a walk through the kitchen. So cool to see everything in person. We loved our trip!
I hope to visit on my trip this summer!💖
I keep saying I will go, it's not all that far from where I live. Maybe this summer.
I'll let my friend Kelly know, she works on the grounds
So lucky! Would love to go there!
Did you sample the champagne jellies?
A few years ago, Jell-O had a "sparkling" white grape flavour, that required chilled ginger ale instead of cold water. Not as sophisticated as champagne jelly, but quite interesting.
Child friendly
I remember those as well!! Lord, it was so delicious 😍 I'm happy to see someone else know what I'm talking about and it wasn't just some fever dream I had
I'm not English, never even been to England, yet this series makes me ridiculously happy. There's something so charming and warm about it. Love it. Thanks for continuing to produce these lovely snippets of food history.
This is cute eh
Me too , I love it!
Was in Uk a week ago.
May I request 12 days of Crocombe for next Christmas? Nothing celebrates Advent like the elitist shade of our fave head cook.
If you're request comes into being I'll definitely be watching
I've actually made these with sparkling rosé and they looked amazing dished up with raspberries and strawberries. That was in the 1980s and now I've got the urge to make them again.
Thanks Mrs. Crocombe and a very happy new year to you as well. 🍾🍾🍾
Imo I'll use agar agar instead of gelatine so it sets quickly and won't melt at room temperature
And them suddenly, for 7 minutes and 57 seconds at least, a rather dreary day becomes beautiful.
Such a coincidence! My daughter made a dessert, French 75, which is basically Champagne Jelly, this New Year's Eve. She served it with grapefruit sections. It was was delicious and, yes, quite the palette cleanser. We loved it.
What does Palette cleanser mean? (Non native english speaker asking)
@@malini1999 palette cleansers clear flavors from your mouth and throat.
Sort of like tea can do. But better.
@@malini1999 it's traditionally a part of French cuisine, but not limited to it. It's a small bit of food or drink served between courses to clear away the residue and flavours of the previous dish from your mouth and tongue, so that your mouth is fresh for the next dish.
It's "palate", not palette
That sounds amazing
I came for the shade, but stayed for the firework display at the table ;-)
I am fascinated by the whole Victorian/Edwardian jelly dish concept. The molds, the various different ingredient styles, layering and the internal decorations (flower petals, etc). Its not much of a food item, but its such a beautiful thing that just disappeared from western dining tables. Ironically in some ex-colonies in Asia, Jelly traditions are still very much alive (although usually made with agar agar), but they retain the concept of intricate designs.
It was well and alive in the U.S. through the 1970's, with Jello Salads and plenty of cookbooks with recipes. But I think the perception soured when Aspics (meat gelatins) were popular and every name brand hopped on this fad. It didn't disappear entirely, there are still a wide variety of flavors. It just doesn't have the perceived luxury or popularity it once had.
Indeed, we've seen quite a few jellies prepared by Mrs Crocomb, alongside other "molded dishes"!
As pointed out by the commenter above, they were fashionable again in the second-half of the XXth Century until the 1970s, including for savoury dishes. Maybe they will have another come back eventually!
In many parts of the US decorative jello mold dishes are still common at holidays!
It was sign of money. The time of making it from bones, and enough ice to set it. Ice cream and jellies were a major dessert in summer in wealthy houses.
@@princevesperal 20th century.
What she said about gas and electric lighting is something that was in the middle of changing during the Victorian Era. Candle light was widely used for a long, long time, but around the time of the Victorian Period, the use of gas as a light source started to appear inside homes. It worked, and was a large part of why ornate wallpaper became so widely used (and had the unintended side effect of causing arsenic poisoning, since the first real standalone green pigment, Scheele’s Green, was extremely popular and the main ingredient of it was arsenic). The problems it caused, though, was that it left a grimy residue, and was also potentially explosive.
Thus, the later Victorian period saw the development of electric lighting, seen as a much better, cleaner alternative to gas lighting. Big names at the time welcomes electricity into their homes, thus it became seen as the new big thing, something that, if you could afford electrification into your home, you were sort of a hot shot, the right type of person to be around. Funny thing too, it was so new and unknown how it worked for so many people, there were little placards that told people not to attempt to light the thing with a match, but rather all you had to do was flick the switch!
Somehow seeing those desserts jiggling and wiggling is just so delightful.
I was waiting for this. I can no longer live without Mrs. Crocombe. 🤗❤️
Same.... its just a weird feeling. Like i somehow know her in person. 😄👍💙👋
You need to get a life.
During the Victorian age, gelatin was extracted by boiling cow or pig hooves in a giant kettle for several hours. Next, the liquid would be strained and the bones discarded. The liquid was then left out for a day, give or take, to settle. After skimming the fat off the top, flavoring was added and, voila, a gelatin dessert was born!
It's hard to find the words to describe how much I appreciate Mrs. Crocombe.
We appreciate you! Thanks for watching.
When I watch these videos all my troubles seem to melt away, at least for a few minute, as I indulge in dreaming what it would have been like living in a grand house during the Victorian era.
A lot would depend on if you were upstairs or downstairs.
@@bb22602 and male or female.
Made champagne jellies last night, didn’t realise that the alcohol taste would remain strong even after partial cooking, very interesting flavour as a result. Oh and there were so so so much foam, and we ended with a layer that was almost like meringue on top of the actual jelly.
Like Jello 123 had 3 layers. Cool!
Wonder if Mrs C poured a little glass of champagne and set aside for herself for a afternoon tea in her sitting room: just to verify the quality of course.
If by "little glass" you mean half a bottle then almost certainly
@@martynnotman3467 👍🤣
😂😂
Put that with edible gold flakes and/or edible gold powder for a shine would be really cool
That does sound pretty. 🙂
Mrs. Crocombe making Jello shots was not on my New Year bingo card lol 😂
She seems to be giving the camera operator (or us?) ULTIMATE shade in the thumbnail.
I actually made this with leftover champagne from new years eve. I poured them in champagne coupe glasses along with some berries and it's great!
Leftover champagne??? Wow I have never heard of a thing!!! Other than to be placed directly into my mouth of course. I'll have to try with non leftover champagne. Or maybe prosecco instead as thats more my budget!
I honestly admire how the actress keeps a straight face when presenting g the big jelly...
Queen Victoria loved gelatine moulds - and the difficulty of making them before processed gelatine was available made them a status symbol.
Another Mrs. Crocombe jewel. The massage on our souls we all need.
Champagne as a palette cleanser?! My goodness, I know it can make anyone unhappy being envious of another's lifestyle, but dang! What a treat!
You too can have "Champagne" as a palette cleanser. When it doesn't come from Champagne, it is called Cuvée Brut. The one closest in taste to the finest French champagnes is from Patagonia, but it's not available in very many places. But if you happen to know someone who imports food from Argentina or Chile already, you could ask about it. It won't be expensive due to the exchange rate being very favorable and this terroir being wildly underappreciated. Cuvée Brut from Washington State or British Columbia is perfectly good, but be aware that it is slightly less sweet and crisp due to the cloudier weather. Mixing in a teaspoon of apple juice would help. The wines labeled Cuvée Brut from California or Spain or Australia are NOT good for this use: the flavor is much too fruity, due to the warmer climate. They taste more like Prosecco. If you're really on a budget and your main concern is looks, there is also Pear Cidre Brut by Stella Artois. It has the same texture as fine champagne, but it is made from cast off apples and pears rather than carefully cultivated grapes so the price is much much lower. It costs only as much as a slightly fancy beer. It makes a lovely off-white jelly with a delicate but tart flavor. You'll want to dilute it with some non-alcoholic white pear juice though, as the cider is much less sweet and more alcoholic than Champagne (a typical French Champagne will be >5% alcohol, An American Cuvée Brut might get as high as 7%, Cidre Brut is 10-13% alcohol as with most ciders). You'll want 200ml of juice for 1 litre of cider. Eat the rich, but also eat like the rich 😎.
@@sophiejones3554 Woah! Thank you for this detailed explanation of the Cubee Brut... I'll have to get some! I have plenty of gelatin so... Maybe I am eating like the rich next week! Thank you again for your reply, and I hope that you have a great day!
@@sophiejones3554 love this comment and saving for future use. Am interested in trying with muscato spumante as something cheap and some flavor I know interested parties like.
I think Mrs.
Crocombe slipped a bit when she used the term “refrigerator,” which didn’t exist at the time as an appliance. Note how she quickly corrected herself to say “ice cave.” 😊 7:57
I have a question about that too, how to they refrigerate food in the 19th century.
Mrs. Crocombe makes things look so easy! If I tried turning out champagne molds, it would probably look like a scene from that classic move, "The Blob".
A very delicious blob, mind you....
Oh that look at "Mr. Strutt loves it")))) Just one simple glance and everybody understood what kind of character Mr. Strutt is))) Beautiful, simple recipe. Love it. Marvellous as always))
I'm normally not a jello fan but this sounds like it'd be good. Also, I wish we could've actually seen it sparkling in candlelight...
I wish they would have filmed that but I suppose it would be difficult to catch.
I too felt sure they would show them in candlelight with the bubbles sparkling through - especially since she mentioned both the bubbles and the candlelight - but sadly, no.
The student version is to make these with vodka lemonade, but they're absolutely great, especially with ice cream
Oooooh 2023 is starting good.
One for the bowl, one for the chef!
I loved when she said modern, you can really feel like you travel back in time....
I am now proceeding to call my fridge an "Ice Cave" lol
You know darn well she took a swig of that champagne when nobody was looking.
I've got a visit to Audley End House planned for March 2023. I don't expect to see Mrs. Crocombe (although that would be a real treat), but can't wait to see the place!
Molded jellies with alcohol. Why am not surprised she just made Jell-O shots. 😂
I guess this is Jell-O shots the Victorian way 😂😂
When the large jelly popped out, it’s shape quite gave me the Vapours. 😂
Nice to see the Victorians got away with a little ribaldry. 👍
It is genuinely humbling sometimes remembering just how much effort went into making gelatin prior to the introduction of the commercially available stuff. It really used to be a status symbol.
Happy new year to Mrs. Crocombe, everyone at English Heritage and all the fans here 🙂
Well done, as usual, Mrs. Crocombe. I suppose if Mrs. Patmore had made this at Downton Abbey, then Daisy would have been the one doing the straining through cheesecloth.
I made a port wine jelly mould for Christmas once. It was quite a treat, but we all could only eat a small bit of it. The rest was diced up and served over Dutch pancakes the next morning. Odd, but in a good way.
Victorian jelly moulds are so beautiful and intricate! I wish they sold beautiful ones like that nowadays. I have a nice old german pudding tin with a pretty design, and a rabbit one too. But they’re both very old and I’ve never seen similar ones for sale new.
I don't have champagne but I definitely have a bottle of Moscato I would love to use. Yum! I take it nothing was used inside the mold at all, first. They are completely dry when the jelly liquid is poured in? Thank you for making my day sweeter.
Your videographer has those transitions down to an art: slow, panning aesthetic shots of the kitchen and grounds is just that little bit of extra we really love!
I live for Mrs. Crocombe. Shes my hero
Love this channel and especially Mrs. Crocombe ❤ But the large jelly actually made me laugh... kinda looks like a silicone implant... 😂 Obviously I have still some of the champagne from NYE in my system :) Happy 2023 to all of you and stay safe and healthy! 💕
bahahahaha I thought the same 😆
I always think of Victorian jellies being a bit naughty, TBH.
I thought the same thing! 😂
lol! I like the way some of the smaller ones were falling over..hehe...
OMG I thought it was me!! 🤣🤣
I’ve made champagne Jellie a couple times before, each time with fresh raspberries suspended in them. They were absolutely delish
Alas I am but a man and not well versed in the mysterious arts of the kitchen as our dear Mr.s Crocombe but I sit in awe of a master artisan at their craft. Truly a feat of divine inspiration (and a fair amount of perspiration no doubt). May the new year be as delicious as ever.
@@WyrdHag Only the misogynists can't.
I love the way the jellies quiver and wobble after being poured from their moulds on to the plate. That big one looks like an alien invader.
I've made similar jelly, but I used fruit juice and fizzy lemonade as it was for my sons sixth birthday. It's fun eating gelatin dishes that have been made with a fizzy drink as the bubbles still tickle.
My grandmother used to make these (she was born in the Victorian Era), and OMG, they are so delicious!
And the world is a better, bubbly, fuzzy, champagne, sparkling place again thanks to Mrs C🥂🍾
I would actually love to try this for a NYE party, or even a simple girls night! Defo on the 2023/24 to-do list.
Champagne Jelly from the Champagne of UA-cam presenters!
Those jellies are 'heartbreakers' in trying to get them to stand uniformly. They illustrate the stress and strain of being a head cook.
Never thought I'd see Mrs. Crocombe to a "3 ingredient recipe" like on those modern tiktoks or music halls. ;)
I wonder what size mesh they used to strain jelly.
Also, Mrs. Crocombe would have a field day with modern 250+ bloom gelatin.
I like how mrs crocombe throws shade at times
I wonder, does she cook for a tasting table when there's a tour at the residence? If so, WHAT a treat!!!
If I traveled, I surely would make this a major visiting point on my travels!!!
Props to the cameraman for going back to the Victorian Era to film this
Watching this, I'm dying to know how many times it took to get the jellies to come out just right. The "outtakes" for this would be amusing.
Yay! Finally seeing Mrs. Crocombe make jellies. Was pink champagne a thing in 1881? If so, I bet alternating pink and white jellies would look nice.
Next video, aspics?
Pink champagne was available at that time
Am I the only one that wants Mrs Crocombe to teach me how to make cow's foot jelly? 😅
The other problem with homemade gelatin was getting rid of the faint odor of "animal".
Even in ads from the 1920s and 30s, when powdered Royal gelatin became available, the selling point was no disgusting aromas.
Happy New Year to everyone in the comment section and everyone at English Heritage. (Mrs. Crocombe failed to mention what year it is in her time right now but a Happy New Year to her and everyone at Audley End House!) 🍾🥂🍮
Ooooh, now i DREAM to take jello-shots with Mrs C !!
It’ll be as if they’re having their own little fireworks display at their table - which they will also, or course, be having.
I would love to see an episode with the dining room that shows how the table might actually be set up. With the food dishes decor etc.
Was the dishcloth used during extraction one of the cloths from the apple dumplings episode?
A new video dropping on my birthday is exactly what I need!
Belated happy birthday! You must follow this video with one of the cake episodes. 🎂
Fantastic as always!!
Happy New Year! Here’s to Mrs. Crocombe being absolutely fabulous and throwing shade like no one’s business.
Can't wait!!!
Yes, been waiting for this 🥳
I truly enjoy this series.
I always look forward to these videos
Always love Mrs. Crocombe!
Happy new year, Mrs Crocombe!
It is so satisfying when they turn out! Adorable!
Brilliant video as always, thank you.
Amazing. What I wouldn't give to have done Champagne Jell-O(tm) shooters back with Mrs. Crocombe! Methinks she doth have stories to tell of vast intrigue.
Always a delight to see Mrs. Crocombe.
An excellent way to start the new year. Thank you English Heritage, the staff at Audley End, producers, writers, actors, production crew, everyone. You bring such wonderful entertainment as well as historical facts, I am always happy after I view The Victorian Way.
Fabulous! They must taste amazing!
Simple and delicious! My favorite!
Wow so beautiful!
Another delightful episode with Mrs. Crocombe.
So simple yet so satisfying. Tremendously fabulous work as always
Gorgeous as always, Mrs Crocombe.
I enjoy watching her videos all the time!!!
Happy new year Mrs Crocombe!