and an excellent dish for a celebratory  dinner. For this recipe you will need...

這是一道適合慶祝晚宴的絕佳菜餚。對於這個食譜，你將需要...

Champagne

香檳酒

Sugar

糖

and gelatine

和明膠

This

這個

is a simple but effective recipe. The  trick is keeping the Champagne bubbles

是一個簡單而有效的配方。訣竅是保持香檳酒的氣泡

in your jelly and that means  keeping your Champagne cold.

在你的果凍中，這意味著保持你的香檳酒是冷的。

This bottle has been in ice and salt for nearly  two hours. If it was water it would be frozen.

這個瓶子已經在冰和鹽中呆了近兩個小時。如果它是水，它就會被凍住。

I'm now going to melt my sugar  in a little bit of the Champagne

我現在要把我的糖融化在一點點的香檳酒中

and

和

then after

然後在

melt in my gelatine.

在我的明膠中融化。

Now that my sugar is melted  I will add the gelatine.

現在我的糖已經融化，我將加入明膠。

Packet gelatine has made making  jellies and blancmanges so much easier.

包裝明膠使製作果凍和甘蔗糖變得更加容易。

When I first started I had to make calves' foot  jelly. That means boiling them, then letting

當我第一次開始時，我必須製作小牛腳凍。這意味著將它們煮沸，然後讓

them cool then straining and then clarifying and  then reducing before you could add the flavours.

在加入香料之前，先將它們冷卻，然後過濾，再澄清，然後還原。

As this only has sugar and Champagne  this would have been impossible.

因為這隻有糖和香檳，這本來是不可能的。

Packet gelatine has been about for ten years  or so. But I still insist that the girls learn

打包明膠已經有十年左右的歷史了。但我仍然堅持讓女孩們學習

how to make calves' foot jelly. It is one of the  modern conveniences that I allow in my kitchen.

如何製作小牛的腳凍。這是我在廚房裡允許的現代便利之一。

I'm now going to get Sylvia to strain  this and then we'll let it cool.

我現在要讓西爾維婭把這個過濾掉，然後我們讓它冷卻。

I'm now going to put the rest of my  Champagne in with my gelatine mix.

我現在要把剩下的香檳酒和我的明膠混合物一起放進去。

If you wanted to set fruit in the  jelly then you would need to let

如果你想在果凍中設置水果，那麼你需要讓

it set a little thicker so the  fruit didn't drop to the bottom.

它設置得稍微厚一些，這樣水果就不會掉到底部。

But I'm only using small moulds so  I'm going to pour it straight away.

但我只用了小模具，所以我打算直接倒掉它。

Champagne is expensive and comes from France.

香檳很貴，來自法國。

Mr Strutt loves it. He was telling me that  in the 18th century the French really tried

斯特拉特先生喜歡它。他告訴我，在18世紀，法國人真的試圖

hard to make wine without any fizz. They  thought that the bubbles were a mistake.

很難做出沒有任何氣泡的葡萄酒。他們認為，氣泡是一個錯誤。

But the British really liked it. Since  then the French winemakers have decided

但英國人非常喜歡它。從那時起，法國的釀酒師們就決定

sparkling wine isn't a mistake and have also  worked out how to make more robust bottles.

起泡酒並不是一個錯誤，而且還研究出瞭如何製作更堅固的瓶子。

These now need to set so I'm going to put  them in the refrigerator, the ice cave.

現在這些東西需要定型，所以我要把它們放在冰箱裡，也就是冰窟裡。

Now the jellies are ready to be turned out.  As these are in copper moulds and now ceramic

現在，果凍已經準備好被翻出來了。 由於這些是在銅模中，而現在是在陶瓷模中。

they should turn out with a quick dip in hot  water or being wrapped around with a hot cloth.

只要在熱水中快速浸泡或用熱布包裹，它們就應該變出來。

These will look quite elegant  on this plate and will sparkle

這些東西放在這個盤子裡會顯得相當優雅，而且會閃閃發光。

in the candlelight of the dessert table.

在甜點桌的燭光下。

Some houses have gaslight and I  believe Hatfield House has electricity.

有些房子有煤氣燈，我相信哈特菲爾德房子有電。

But here we have oil and candles.

但在這裡我們有油和蠟燭。

I try to put on the table things  that will work with the candles

我試著在桌子上放一些能和蠟燭一起使用的東西

like this plate with its gilt edge,

就像這個鑲有金邊的盤子。

these jellies of course, along with the silverware  that the family and friends will be using.

當然還有這些果凍，以及家人和朋友將使用的銀器。

It'll be as if they're having their own  little fireworks display at their table.

這就好像他們在自己的餐桌上有自己的小煙花表演一樣。

Now these are just small jellies.  I've also made a larger one.

現在這些只是小的果凍。 我還做了一個更大的。

As this is a big meal I'm going to  repeat the dish along the table.

由於這是一頓大餐，我打算沿著桌子重複做這道菜。

There we are. Champagne Jelly.

我們在這裡。香檳果凍。