Champagne Gulaman (Jelly) with Mango and Mint

Desserts | Healthy Filipino | Recipes
March 7th, 2019
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Champagne Gulaman (jelly) is the way to go if you are ever in the position of having a bottle of champagne left over. 

Champagne Gulaman (Jelly) with Mango and Mint

Gulaman

Gulaman is made from a red seaweed found in the waters of the Philippines.  It’s also known as agar-agar – the vegan substance that turns food into jelly.  In the Philippines the extract is then dried and formed into long rectangular blocks. You can get agar-agar flakes at wholefoods or on amazon.

To use them you hydrate them in the liquid you want to turn into jelly.  To activate the hardening powers of the gulaman it needs to be boiled for a minute or two.  You can leave it to stand at room temperature and it will still turn into jelly.

Champagne Gulaman (Jelly) with Mango and Mint

Champagne Gulaman (Jelly) with Mango and Mint

I have a slight obsession with alcoholic jelly as this is my third jelly recipe.  These were my two previous ones:

You see I had to do something with a bottle of champagne I didn’t really care to drink.  It was way to bitter and way to bubbly for me to keep drinking it.  Then I thought – oh hey I can turn it into jelly and slowly work my way through the bottle in a different way.

Champagne Gulaman (Jelly) with Mango and Mint

I had some mangoes and mint in the fridge and I all of a sudden I had an upscale dessert in no time.  I poured that champagne in a sauce pan and added some maple syrup to sweeten it up.  Once I had the seasoning down I added 2 tablespoons of agar-agar and let it go up to a running boil for a minute.

I took it off the heat and then strained it into a bowl to cool down a little before pouring it into some champagne coups and glasses.

Serve it up

To serve just slice some fresh mangoes and garnish with some mint leaves.  Done and done.

Champagne Gulaman (Jelly) with Mango and Mint

Champagne Gulaman (Jelly) with Mango and Mint
5 from 1 vote
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Champagne Gulaman (Jelly) with Mango and Mint

Champagne Gulaman (jelly) is the way to go if you are ever in the position of having a bottle of champagne left over.

Course Dessert
Cuisine Filipino
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Glasses
Author Rezel Kealoha

Ingredients

  • 3 Cups Champagne
  • 1/4 Cup Maple Syrup
  • 2 Tablespoons Agar Agar
  • 1 Cup Sliced Mangoes
  • Mint Sprigs

Instructions

  1. Pour the champagne and maple syrup in a sauce pan and stir to combine.  Add in the agar agar flakes and bring to a boil.  Leave to boil for 1 minute to activate the agar agar.

  2. Strain into a large bowl and leave to cool for 2 minutes.

  3. Agar agar based jelly tends to harden fast so pour the champagne gulaman into your choice of glass wear equally.

  4. Let to cool to room temperature and if you want to serve it cold place in the refrigerator.  Just before serving cut the mangoes into slices and fan on top of the jelly.  Garnish with mint leaves.

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