Champagne and Flower Rosolio Jelly

NEW! Not in the Book!

 Ingredients:

½ liter of wine
½ liter of any Flower Rosolio (flowers liqueur)
12 gelatin sheets
Blossoms freshly picked flowers

We want to obtain a bicolor jelly, so we should use Champagne (or a sweet white wine) and a red Rosolio (Rose or Violet Rosolio) or a sweet red wine and a white Rosolio (for example Jasmine Rosolio; you can find the recipe in this blog at http://italianliqueurs.blogspot.com.es/2013/04/jasmine-rosolio.html).

Soak 6 gelatin sheets in cold water, then put in a pot with a spoon of water and let dissolve the sheets.
Turn off the stove, add the Flower Rosolio and stir until it is well mixed.

Pour the liquid in Martini glasses, filling a little less than half of the glass.
Put in the fridge for 3 hours.

Put a flower blossom in each glass. Insert the base of the blossom in the jelly, such that it doesn’t bend to the side.

With the same procedure prepare the wine jelly and gently pour into the glasses to the brim.
Put in the fridge for 3 hours.

The result will be elegant and delicious!