Tartine’s Champagne Gelee With Strawberries
A Jell-O for adults only.
When sommeliers and Champagne producers admonish people to drink bubbly more often rather than just for the most special of occasions, they probably didn’t have this in mind.
In fact, when a publicist sent me a sample of the Taittinger Prestige Rosé, I was almost afraid of telling her how I planned to enjoy it.
Yes, in a grown-up version of Jell-O.
But when I spied the beautiful and super easy recipe in the new “Tartine All Day: Modern Recipes For The Home Cook” (Lorena Jones Books/Ten Speed Press), I couldn’t hep but want to try it.
The cookbook, of which I received a review copy, is by Elisabeth Prueitt, co-founder with her husband Chad Robertson of San Francisco’s beloved Tartine Bakery and Tartine Manufactory.