Beyond The Sea

A taste of sweet caramel and sea salt

By Fontaine's Bar with Moët & Chandon Imperial Ice

  • Ingredients

    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

  • Instructions

    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.