Champagne jelly, citrus fruit and sugary crisp

Serves 4 – 10 min preparation – 20 min cooking – 3h cooling

• In a saucepan mix 10cl of water, 50g of sugar and 8g beef gelatin. 
• Let stand for 5 min all to hydrate gelatin. 
• Bring to a boil and then set aside to cool.
• Add 30cl of champagne. Be careful not to stir too much to avoid foaming.
•  Pour the mixture into 4 verrines and keep in fridge for at least 3h. 
• In a pan, melt the decor sugar to 145°C. 
• To make the sugary crisp, pour the melted isomalt onto a plate covered with a silicone sheet, then form the desired shape before it cools and hardens. 
• Peel and skin the fruits. Be careful to leave only the flesh. 
• Put the fruits on the verrine and serve with the sugary crisp.